Serves 8
17 min
Crusty Broiled Tomatoes
Recipe GLPR0f41ef01b1195d
Halved fresh tomatoes are coated with a tangy Dijon mustard and topped with a golden, buttery breadcrumb and Parmesan crust, then broiled until bubbling hot and crispy. A classic Southern side dish that's simple yet elegant.
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Ingredients
1 cup soft, fresh breadcrumbs
6 tablespoons butter, melted
1 tablespoon Dijon mustard
1 cup freshly grated Parmesan cheese
4 medium tomatoes
Salt to taste
Black pepper to taste
Red pepper flakes to taste
Directions
Preheat your broiler. Position the oven rack about 5 inches from the broiler element.
Rinse the tomatoes and pat dry. Slice each tomato in half crosswise.
Arrange the tomato halves cut-side up on a broiler-safe pan or wire rack. Spread the cut surface of each tomato half lightly with Dijon mustard.
Season the mustard-coated tomato halves with salt, black pepper, and red pepper flakes to your taste.
In a small bowl, combine the melted butter, soft breadcrumbs, and freshly grated Parmesan cheese, stirring until the mixture is evenly moistened.
Spoon the buttered crumb mixture generously over each tomato half, pressing gently to help it adhere.
Place the tomato halves under the preheated broiler. Broil for about 2 to 3 minutes, watching carefully, until the breadcrumb topping turns golden brown and the tomatoes are heated through. Serve immediately while hot and crispy.
