Stuffed Heirloom Tomatoes

Description

1. Preheat oven to 400°F. Toss ciabatta with 3 tablespoons olive oil, 1 teaspoon salt, and pepper in a large bowl. Spread on a parchment-lined baking sheet and bake until golden brown and crispy, about 15 minutes, tossing halfway through baking. Remove from oven and transfer back to the large bowl. (Reserve baking sheet for tomatoes). Place 1/4 cup of the croutons in a small bowl and set aside. Add garlic to hot croutons and toss well to coat.

2. Meanwhile, use a serrated knife to slice off 1/4-inch from tops of tomatoes; discard tops. Cut around inside of tomatoes, leaving 1/4-inch border. Use a spoon to scoop out flesh and seeds from inside of tomatoes, scooping out any remaining liquid and leaving bottom of tomatoes intact; discard flesh and seeds. Season insides of tomatoes evenly with remaining 1/4 teaspoon salt and place, cut-side down, on a paper towel lined plate to drain excess liquid while croutons bake.

3. Place tomatoes, cut-side up, on reserved baking sheet. Tear mozzarella into small pieces. Place 3/4 ounce (about 1 1/2 tablespoons) of the mozzarella in the bottom of each tomato. Top with about 1/3 cup of the croutons. Repeat with 3/4 ounce more mozzarella and 1/3 cup croutons. Top evenly with remaining mozzarella.

4. Crush reserved 1/4 cup croutons in a small bowl until ground. Add Parmigiano-Reggiano and toss to combine. Sprinkle evenly over mozzarella and crouton mixture. Drizzle each with 1 1/2 teaspoons remaining olive oil. Bake in preheated oven until golden brown, 18 to 20 minutes.

5. Remove tomatoes from oven and let cool for 5 minutes. Transfer to plates and drizzle evenly with balsamic glaze. Garnish with basil and serve.