CHERRY TOMATO CRISP
2 slices white sandwich bread
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley leaves
1 tablespoon olive oil
1 clove garlic, chopped
Salt and pepper, to taste
Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic. Season with salt and pepper. Pulse until bread is very coarsely chopped, 4 to 6 times. Drizzle an 8-inch square baking dish with olive oil, or spray with non-stick cooking spray. Arrange cherry tomatoes in a single layer and sprinkle with the bread crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.
I saw this recipe in my Everyday Food: Great Food Fast cookbook and couldn't wait for my garden to produce enough cherry tomatoes to make it. (I use the term garden loosely). It's quick, easy and really delicious! In fact, I plan to plant more cherry tomatoes next year so I can make it more often. I find it helps to cut the larger tomatoes in half, so everything cooks evenly. If your top gets brown before the tomatoes are done, just cover it with some foil and cook it a few minutes longer. This dish is a perfect compliment to almost any meal. I've even been known to eat it on it's own for lunch.
Who Dished It Up First
Adapted from Martha Stewart's Everyday Food: Great Food Fast
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