Appetizer: Tomato Halves with Spinach and Cheese Crumble

These are so yummy and very easy to make.

Tomato Halves with Spinach and Cheese Crumble:

8 roma tomatoes, halved
1/2 cup baby spinach leaves (you can also use basil leaves)
1 cup of shredded Colby jack cheese
1/2 cup of shredded Parmesan cheese (I use shredded Italian Cheese mix)
kosher salt
pepper
balsamic vinegar (sweet glaze)
olive oil

crushed homemade croutons (see my very first post on how to make these croutons: cucumber, cherry tomato & mozzarella salad with homemade croutons)

Preheat your oven to 400. Cut the tomatoes in half (the long way) and lay them out on a baking sheet, open side up.

Filling: in a food processor (or a blender) throw in the cheeses and the spinach leaves. Spoon the filling into the tomato halves. Lightly drizzle the balsamic vinegar over the cheese and sprinkle a little bit of the crushed croutons on top. Then sprinkle salt and pepper over them and then drizzle a little bit of olive oil on top.

Place them in the oven for 20-25 minutes or until the cheese has melted and the tomatoes have softened.