I would definitely make these again, but I would probably use a lot less parsley. I’m not sure if it’s just the parsley from our yard, but I think it tastes really awful. So I kept getting distracted from the yummy tomato, cheesy parts of the dish by the gross parsley parts.
Broiled Tomatoes with a Panko-White Cheddar Crust (adapted from this How Sweet It Is recipe)
- 2 large tomatoes, sliced
- 1 cup gluten free panko crumbs
- 3/4 cup sharp white cheddar, grated
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Preheat the broiler in your oven to high.
Lay sliced tomatoes in a 9×13 baking dish (overlapping is fine). Sprinkle tomatoes with salt and pepper. In a bowl, mix panko, cheese, garlic and parsley with a spoon until combined. Evenly sprinkle panko mix over top of tomatoes. Broil for 2-3 minutes, or just until cheese and crumbs are golden. Watch carefully as the break crumbs can burn quickly! Serve as a summer side dish, a salad starter, or a snack!