6 medium tomatoes

STUFFING:

1 cup garlic/cheese croutons, crushed

2 tablespoons grated Parmesan cheese

2 tablespoons grated American or cheddar cheese

4 tablespoons melted butter

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Chopped fresh parsley for garnish

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Mix stuffing ingredients. Spoon into tomatoes; sprinkle with parsley.

Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake at 350° for 30 minutes or cook on grill until done. Yield: 6 servings.