[twoplustwo]

Originally Posted by MegMarch

I have always had them whole, but if you need to stretch them, you could cut in half and broil rather than bake to avoid overcooking the base. If you do halves, I would put them insides up, brushed with a little oil, sprinkled with S&P, then topped and broiled.

The brown is likely balsamic vinegar. I don't know what's standard, but I feel there's usually basil

I don't think I need to stretch them. I have 3 and then with the carrots and the soup I think we are ok. eta: inlaws sent the kids $5 to go and buy ice cream. So after dinner we are going to walk up to the ice cream place so they will be eating dessert too. Now Im worried its not enough.

Oh, I didn't even think broil or bake. So you normally bake at 350 until everything is all yummy?

Yes, that is the taste - balsamic vinegar. I am pretty sure I have no balsamic vinegar though. Ill just, but don't think so. But I think I can do without. Ill check on basil - no fresh basil though.