Anchovies In Cherry Tomatoes
|Anchovy fillets||1 Can (10 oz)|
|Fine dry bread crumbs||25 Milliliter (2 Tablespoon)|
|Ground cumin||1⁄4 Teaspoon (1 Milliliter)|
Cut slice from top of each tomato.
With small measuring spoon or melon bailer, scoop out pulp into small bowl.
Drain anchovies, reserving oil.
Blend 2 tsp (10 mL) of reserved oil into tomato pulp.
Stir in bread crumbs and cumin.
Spoon mixture into tomato shells.
Roll up anchovy fillets and place 1 on top of each tomato.
Serve cold or broil 4 inches (10 cm) from heat for about 3 minutes or until hot.