Chop bread, capers and garlic and put them in a bowl together with the pecorino cheese and a drizzle of oil.
Mix until a crumbly but homogeneous mixture is obtained.
Spread the filling over half of each dried tomato, then close the tomato as if to create a slightly open shell, and secure the two halves with a toothpick.
Arrange all the tomatoes on a baking sheet, without overlapping them and leaving the filling visible from the top.
Cook for 10 minutes in a preheated 220 ° C fan oven (if necessary, turn on the grill in the last few minutes of cooking).
The stuffed dried cherry tomatoes are ready, serve them immediately.
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