Join “Jayni’s Kitchen” this week as host Jayni Carey welcomes Chef Michael Smith, who owns his own namesake restaurant in Kansas City. They will prepare the following recipes: Mini Cheddar and Pancetta Crisps, Tomato and Wisconsin Cheddar Provencal, Parsnip and Wisconsin Cheddar Souffles and Cheddar Cheese and Apple Cookies. See all of the recipes at www.freestatestudios.com.

The show will air at 9 a.m., 5:30 p.m. and 9 p.m. today; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Tomato and Wisconsin cheddar provencal

4 medium-size firm ripe tomatoes

Salt and fresh ground black pepper

1 1/2 cups dried breadcrumbs

2 scallions, minced

1 small garlic clove, finely minced

1 teaspoon minced fresh sage

1 teaspoon minced fresh oregano

1 tablespoon minced fresh parsley

1 teaspoon salt

4 tablespoons extra-virgin olive oil, divided

8 slices Sargento Limited Edition Sliced Wisconsin Extra Sharp Cheddar

Core the tomatoes and cut them in half horizontally. Season them with salt and fresh ground black pepper.

Combine the breadcrumbs, scallions, garlic, herbs, salt and 2 tablespoons of olive oil. Mix well and set aside.

Place a heavy-bottomed skillet over high heat for 1 minute. Add the remaining 2 tablespoons of olive oil and sear the tomatoes (cut side down) until lightly charred. Remove the pan from the heat.

Place a slice of cheese on each tomato. Top each with a 1/4-inch layer of the breadcrumb mixture and place them on a baking sheet. Bake the tomatoes in a 400 degree oven for 15 minutes, or until the breadcrumbs are golden brown and the tomatoes are semi-soft. Serves 8.