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Ingredients

• 8 medium Tomato, (about 2 1/2 lb total)
• Olive Oil, (for brushing and drizzling)
• 3 ounces Chorizo, smoked Spanish chorizo, finely chopped (about 2/3 c)
• 1⁄3 cup Capers, drained, chopped
• 1 Hard Boiled Egg, peeled, finely chopped
• 1 can Anchovy Fillet, 2 oz tin, drained, anchovies minced
• 3 tablespoons White Onion, or cipolline, finely chopped
• 1 tablespoon Tapenade
• 8 large Fresh Basil Leaves, thinly sliced, divided
• 4 slices Serrano Ham, or prosciutto (about 2 oz) cut in half lengthwise

Description

Who Doesn't Want A Recipe That Uses Both Chorizo AND Anchovies?! Ok, Maybe Most People Don't *like* Anchovies. I Think They're Tasty, And Am Intrigued At The Idea Of Stuffing Them Into A Tomato With The Flavors In This Recipe. Seems Pretty Quick And Ea

KitchenMonki