Tomatoes with Monterey Jack
3 large ripe tomatoes, sliced ½ inch thick
1 T olive oil
¼ tsp each of salt and pepper
24 basil leaves
1 lb pkg Monterey Jack cheese sliced ¼ inch thick (or shredded)
Spread tomato slices on greased broiler pan. Brush slices with oil; sprinkle with salt and pepper. Coarsely chop basil leaves; sprinkle over tomatoes. Distribute cheese over tomatoes, dividing evenly. Broil 4 minutes or until cheese begins to melt and bubble. Peggy’s variation: spread tomato with dijon mustard, then dried basil, oregano, garlic powder, and parmesan cheese. Broil until bubbly. Serve immediately.