Servings: 4-6

Start to finish: 45 minutes

8 ripe plum tomatoes, cored

7 ounces Gruyere cheese, shredded (1¾ cups)

1½ cups fresh basil leaves

6 tablespoons extra-virgin olive oil

¼ cup panko bread crumbs

1 garlic clove, minced

Salt and pepper

Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using serrated knife, cut 1/4 inch-thick slice from 1 long side of each tomato to create a flat base. Turn tomatoes onto cut sides so they sit flat, then slice crosswise at 1/4 inch intervals, leaving bottom 1/4 inch of each tomato intact.

Process 3/4 cup Gruyere, basil, oil, panko, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in food processor until smooth, scraping down sides of bowl with rubber spatula as needed, about 10 seconds.

Adjust oven rack 6 inches from broiler element and heat broiler. Combine 3/4 teaspoon salt and 3/4 teaspoon pepper in bowl. Carefully open tomato slices and sprinkle with salt-pepper mixture. Using small spoon, spread basil mixture evenly between tomato slices (about 2 tablespoons per tomato).

Arrange tomatoes on prepared wire rack. Sprinkle remaining 1 cup Gruyere over tomatoes. Broil until cheese is golden brown, about 5 minutes. Serve.