Broiled Tomatoes with Crunchy Topping
Add some crunch!
Photography by Christopher Testani
Recipe by Janet Taylor McCracken
- 4Servings
Ingredients
- Two large tomatoes (12 to 16 oz. each)
- 3/4 cup panko
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup grated Parmesan
- 2 tbsp. chopped drained capers
- 2 tbsp. olive oil
- 2 tsp. grainy Dijon mustard
- 1 small grated clove garlic
- Pepper
Preparation
Cut two large tomatoes (12 to 16 oz. each) horizontally in half and place cut side up on a foil-lined baking sheet; season. In medium bowl, mix 3/4 cup panko, 1/4 cup chopped flat-leaf parsley, 1/4 cup grated Parmesan, 2 tbsp. chopped drained capers, 2 tbsp. olive oil, 2 tsp. grainy Dijon mustard and 1 small grated clove garlic; season with pepper. Pack lightly on top of each tomato half and broil until browned, 2 to 4 minutes.
