Tomates a l'antiboise and pesto brie toast recipe

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	Tomates a l'antibois			Pesto brie toast
	8 TOMATOES 1 SMALL CAN OF TUNA FISH 3 EGGS, boiled 10 minutes 4 TBSP MAYONNAISE 1 SMALL CAN ANCHOVIES, cut SOME GREEN ONIONS 2 TBSP CAPERS			3 TOMATOES, sliced 2 TBSP PESTO 200 GRAM BRIE, in slices 100 GRAM BACON, cut 1 FRENCH BREAD, sliced or 1 FOCACCIA, in quarters
Cut a small slice of the top of the tomatoes and take the insides out. Mix the tuna, mayonnaise, eggs, anchovies en capers well together and stuff the tomatoes with this mixture. Decorate with green onions.			Spread the pesto over the bread pieces. Put the brie on top, followed by the tomato slices and the bacon as last. Bake 10 minutes in the oven at 180 degrees.
Even though Antibois means literally "from the Antibes", this recipe is said to have originated in the Provence. It is a classical recipe, known in several forms. Serving suggestion: The tomatoes are nice as a first course or a snack. Serve with a Ros� de Provence.