Raclette-Topped Broiled Tomatoes
These quick-cooking broiled tomatoes make a hearty main dish when served with a salad and bread. Raclette is a mild melting cheese from the French and Swiss Alps that’s rich, creamy, gooey, and grillable. Make things easy on yourself: Shred the cheese when it’s cold and firm. And be sure to choose small tomatoes that are uniform in size.
- Preheat broiler, and place oven rack 4 inches from top of oven. Coat baking sheet with cooking spray.
- Arrange tomato halves cut-sides up on prepared baking sheet. Spread mustard on tomatoes, and top with cheese.
- Combine breadcrumbs, capers, chives, butter, and cayenne pepper, if desired, in small bowl. Sprinkle breadcrumb mixture over tomatoes. Broil 2 to 3 minutes, or until cheese is bubbling hot and starting to brown.