A classic, these are shockingly good when you use local tomatoes. The picture above shows them prepared with multi-colored heirloom tomatoes (from [Moon in the Pond Farm] (http://www.mooninthepond.com/ "Optional Title") and basil (from my garden) before they're sprinkled with cheese and popped in the oven. You can use a local aged cheese, such as [Hawthorne Valley Farm's sharp Alpine Cheese] (http://www.hawthornevalleyfarm.org/dairy/dairy.htm "Optional Title"), or any sharp hard grating cheese, but local feta or goat cheese work well too. My new book, [The Locavore Way] (http://foodielink.com/store/ "Optional Title"), tells you all you need to know about seeking out and savoring local food!
Makes 4 servings
4 fresh local tomatoes, ripe but not mushy
1/2 teaspoon kosher or sea salt
3/4 cup dried bread crumbs
1/3 cup fresh basil, chopped finely
2 tablespoons olive oil
l large scallion, finely chopped, ...
A classic, these are shockingly good when you ...
As part my recent personal health program (read ...
From www.TheHealthyApple.com
With a little experimentation ...
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