July 5, 2015

Panko Parmesan & Mozzarella Topped Tomatoes

There was a restaurant near my old office that served tomatoes broiled with gruyere cheese on top. Delicious. This easy appetizer was inspired by them.

These Panko Parmesan & Mozzarella Topped Tomatoes are my go-to when craving something like pizza or lasagna…but in snack form and “ready in minutes.” It’s also vegetarian and makes a pretty great side dish for dinner parties.

I like to make the tomato slices nice and thick for cutting into them with a fork. If my tomatoes are ripe and already tender, I use a glass baking dish (it’s simply less messy to clean up.) If the tomatoes are more firm and will hold up well in broiling type pan, I go that route.

They end up bursting with flavor and feature a top layer that’s somehow both creamy and crispy. And I love that contrast.

Do you have an abundance of tomatoes? Or an abundant love of tomatoes? Be sure and make these and you won’t regret it.

-Cyndi

p.s. This isn’t a state fair winning recipe, but we do all sorts of exceptions on this blue ribbon blog. Plus, it’s a nod to all the tomato growers exhibiting in Ag-Hort buildings at fairs. (That’s agriculture-horticulture to you newbies.)

 

Panko Parmesan & Mozzarella-Topped Tomatoes

8 medium-size tomatoes, cut to about 4 slices each

1 1/2 cup shredded mozzarella

1/2 cup grated Parmesan

1 cup panko bread crumbs

3 tablespoons Gold Medal Flour

1/4 cup finely chopped red onion

3 tablespoons olive or canola oil

2 tablespoon red pepper flakes, or to taste

2 tablespoons minced garlic, or to taste

1/4 teaspoon ground black pepper

1/4 cup finely chopped fresh parsley or cilantro

Preheat oven to 450 degrees F. Layer tomato slices in broiler-type pan or baking dish. Top with mozzarella. In medium bowl, mix remaining ingredients. Place on top of tomatoes. Bake 20 minutes or until cheese is bubbling and top is “toasted” or golden. Vary this recipe with different cheeses as you please.

-Recipe by the Blue Ribbon Group