GRILLED TOMATOES WITH GRUYERE
|Vegetable salt||To Taste|
|Gruyere cheese||2 Ounce|
|French mustard/Dry mustard||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Black pepper||To Taste|
|Cayenne pepper||1 Teaspoon (Or To Taste)|
|Cider vinegar||3 Drop|
Cut off the top of medium-sized tomatoes and scoop out the fleshy centres and seeds.
Sprinkle with vegetable salt and leave them to drain cut side down.
Make stuffing: Melt gruyere in double saucepan with a little French or dry mustard.
Add clove crushed garlic, black pepper, cayenne to taste and few drops of cider vinegar.
Stir until the consis-tency of welsh rarebit.
Bake in oven and brown under grill.