Roasted Tomatoes

Ingredients:
3-4 large tomatoes
1 tbsp dried oregano or rosemary
1 tbsp salt
1 tsp pepper
3 tbsp olive oil
1 cup basil pesto, store bought or home made
1/2 tsp freshly ground black pepper
1/2 cup freshly grated parmesan cheese

Procedure:
1. Preheat the oven at 420 degrees F.
2. Slice (not through the stem) all the tomatoes in 1/2 inch thick slices. Arrange all the slices in a single layer on a sheet pan. Drizzle the tomatoes with olive oil and sprinkle oregano, salt, pepper.
3. Bake the tomatoes for 10 minutes. Remove from oven. Spread each tomato slice with pesto and sprinkle grated parmesan cheese on the top. Return the tomatoes in the oven and continue baking for another 6-7 minutes until parmesan cheese melted and begin to brown.
4. Carefully serve the tomatoes warm on a platter. Drizzle with some more olive oil and with some extra salt.
Enjoy!

Deviled Egg's

Ingredients:
8 eggs, hard boiled
1/2 cup sour cream, room temperature
2 ounces cream cheese, room temperature
2 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp chives
1 tsp salt
1 tsp pepper

Procedure:
1. Take the shells off and cut the egg's into halves. Separate the yolks out and place them in a mixing bowl.
2. Place 1/2 cup sour cream, 2 ounces of cream cheese, mayonnaise, lemon juice, chopped chives, salt & pepper in the same bowl. It is very important to have all the cheeses at room temperature, so that it mixes very well. Save some chive for garnishing.
3. Mix that all up to form a creamy cheesy mixture.
4. You can fill up the egg white in two ways, either you just spoon the mixture into egg whites or what I would like to do is, place the mixture in a pastry bag with a bog start tip and fill the egg whites. Sprinkle some chopped chives to garnish. Enjoy!