Stuffed Tomatoes With Mozzarella

• 1 1/2 inch slices rustic bread, torn in small pieces
• 4 medium size ripe tomatoes, tops cut off
• 2 tbps olive oil
• 1/2 shallot, thinly sliced
• Pinch of red pepper flakes
• 1 cup corn kernels - from 1 ear
• 3 cups packed chopped greens such as beet, swiss chard or spinach
• 3 oz fresh mozzarella

1. 1. Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. remove from heat, set aside
2. 2. Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler safe baking dish; season with salt and pepper
3. 3. In a large skillet, heat 1 tbps oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. increase heat add reserved tomato flesh and juice. Cook, stirring, until reduced by half. Add corn and greens, cook, stirring until vegetables are tender about two minutes. Season with salt
4. 4. Fill tomato halves with vegetable mixture. Sprinkle with toasted bread and top with cheese. Broil until cheese is bubbly and golden in spots.

bread, tomatoes, olive oil, shallot, red pepper, corn kernels, mozzarella

Taken from www.epicurious.com/recipes/member/views/stuffed-tomatoes-with-mozzarella-52848491 (may not work)