DEEP FRY: Fry Half Shells at 350°F - 360°F (180°C - 185°C) for 2 ½ - 3 minutes or until golden brown and crisp.
CONVECTION OVEN: Heat Half Shells at 375°F (190°C) for 10 – 15 minutes.
CONVENTIONAL OVEN: Heat Half Shells at 425°F (220°C) for 14 – 16 minutes
Combine tomatoes, basil and garlic. Season with salt and pepper, if desired. Cut Half Shells in half lengthwise and fill each strip with 1 heaping tablespoon (15 ml) of tomato mixture.
Sprinkle prepared strips with combined cheeses and bake until cheese melts and strips are slightly browned. CONVECTION OVEN: 375°F (190°C) for 1 – 2 minutes;
CONVENTIONAL OVEN: 425°F (220°C) for 2 – 3 minutes.