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A recipe for you

The first of the year, me & Big Daddy went back on the South Beach diet. Here's a recipe we came across that we LOVE:

Grilled Tomatoes and Pesto

  1. Core and cut a tomato in half horizontally. With a spoon, scoop out about a quarter of an inch of tomato from inside.
  2. Set tomato halves cut-side-up on an aluminum pie tin. Add a couple spoons of store-bought pesto to the inside of each half.
  3. Cook on tin over indirect heat on pre-heated grill for 12-15 minutes.
  4. Sprinkle top with shredded Monterey jack cheese. Grill 5 minutes more until cheese is melted.
  5. Yield: 2 servings