Sunday, January 5, 2014

Parmesan Roasted Cherry Tomatoes

  • 1 pint of cherry tomatoes
  • 1/4 cup of Panko bread crumb
  • 1/8 cup of shredded Parmesan cheese
  • cracked pepper and sea salt
  • 1/8 teaspoon of chopped combination of herbs, such as basil, parsley, and chive.
  • 1 tablespoon of extra virgin olive oil to drizzle.

1.  Preheat oven 375°F.  Wash cherry tomatoes and cut in half lengthwise and place in a medium bowl.
2.  Toss in Panko bread crumbs, seasoning, and Parmesan cheese.  Mix with tomatoes.
3.  Spoon into 4 ramekins.
4.  Drizzle with the extra virgin olive oil.
5.  Bake in the oven for 20 minutes or until the tomatoes are slightly brown.
6.  Serve hot.

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