Tomates a l'antiboise and pesto brie toast recipe

		French recipes Recipes from the Provence			Italian recipes
Stuffed tomato recipes
	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. 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. See also recipes for stuffed tomatoes from other countries: Belgian, Nepalese, Italian and Egyptian stuffed tomatoes.			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 Celsius. Pesto is delicious just on a slice of bread, but you can also use it in many recipes. The Worldcook website has a page on recipes with pesto to inspire you.