Stuffed Tomatoes - cooking recipe

Ingredients

2 tbsp butter
1/4 lb white bread, cut into small cubes
1 oz fresh chives, chopped
1/3 lb Cheddar cheese, diced
1/2 None lemon, zested
1-2 tbsp white wine vinegar
None None freshly grated nutmeg, to taste
4 None large tomatoes, lids cut off, seeds removed with a spoon
2 tbsp canola oil

Preparation

Preheat the oven to 400\u00b0F. Melt the butter in a frying pan and fry the bread, turning, until golden brown. Drain on paper towels.
Set aside 1 tbsp chives for garnish and mix the remainder with the cheese, lemon zest, vinegar and croutons. Season with salt, black pepper and nutmeg. Spoon into the tomatoes, top with the lids and place in a roasting pan. Drizzle with the oil and bake for 15 mins. Sprinkle with the reserved chives to serve.