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    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.


 

 

 


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