10 small plum tomatoes
2 Tbsp. olive oil
1 small Spanish onion, diced small
2 cloves garlic
½ cup mozzarella cheese, shredded
6 slices of Prosciutto, chopped
½ cup bread crumbs
¼ c basil, chopped
¼ c flat leaf parsley, chopped
Salt & fresh ground pepper to taste.
Preheat oven to 400.
Slice the tomatoes in half across the middle, making 2 tomato cups per tomato. Scoop out the guts and discard.
Place a small skillet over medium-high heat with 2 Tbsp. olive oil. Saute the onion and garlic until soft, 3-5 minutes. Transfer to medium size mixing bowl and let cool.
Add the mozzarella, prosciutto, bread crumbs, basil and parsley to the bowl, then season with the salt and pepper and stir to combine. Divide the mixture among the tomato cups. Transfer to a baking sheet, then transfer to the oven and bake until the tops are golden brown, about 15-20 minutes.
