Cherry Tomatoes Parmesan



Cherry tomatoes, the petite jewel of the tomato family, so versatile, wonderfully delicious tossed in a salad, added to a casserole or baked parmesan style. I like to serve this dish either a side dish or as a lunch entree with a salad and fresh bread.

2 pints cherry tomatoes

2 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon dried oregano

2-ounce goat cheese, crumbled

4 fresh mozzarella, sliced

1/4 cup fresh grated parmesan cheese

1/2 cup julienned fresh basil

1 cup Panko breadcrumbs

2 cloves garlic, minced

1 teaspoon salt

1/4 cup parsley, finely chopped

2 tablespoon olive oil

Preheat oven to 400F. Toss tomatoes in a bowl with oil, garlic, and oregano to coat. Arrange tomatoes in 10 x 14 x 2 ceramic baking dish. Scatter goat cheese, followed by mozzarella, parmesan cheese and then basil. Combine breadcrumbs, garlic, salt, parsley, and oil. Sprinkle the mixture evenly over the dish.  Bake for 40 minutes until bubbly and golden brown. Serve at room temperature.



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