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Tomatoes Stuffed With Prosciutto And Vegetables

vegetables, pizza

4 large beefsteak tomatoes
4 slices prosciutto or Black Forest ham
4 slices light provolone-style cheese
1 cup corn kernels; cooked
1/2 cup chopped sweet green pepper
2 teaspoons chopped fresh oregano
pinch (each) salt and pepper
1/4 cup low-fat croutons
----CREAMY DRESSING----
1/3 cup buttermilk
3 tablespoons light mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon Dijon mustard
pinch (each) salt, pepper and granulated sugar

CREAMY DRESSING: Whisk together buttermilk, mayonnaise, cider vinegar, Dijon mustard, salt, pepper and sugar; set aside. Cut 1/4-inch slice from stem end of each tomato. Chop slices; set aside. With spoon, hollow out tomatoes; place upside down on paper towel-lined plate to drain. Meanwhile, slice prosciutto and cheese into matchstick-size pieces. In bowl, combine prosciutto, cheese, chopped tomato, corn, green pepper, oregano, salt and pepper. Drizzle with 1/3 cup of the dressing and toss. (Make-ahead: Cover and refrigerate filling and tomato cups separately for up to 8 hours.) Mound mixture into tomato cups. Drizzle tops with remaining dressing; sprinkle with croutons.

Contributor: Canadian Living - August,1999

Yield: 4 servings

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