Cherry Tomato Crisp

I love cherry tomatoes pretty much any way I can get them - picked straight from the vine in the greenhouse while they're still warm (yum), sliced in half in a salad, peeking out between other toppings on a pizza, skewered on a vegetable kebab, or in this case, baked until bursting and sweet with a crispy, cheesy topping.  Cherry tomatoes....one of life's little gems :)

Cherry Tomato Crisp
2 servings

2 slices cheap white bread
1/4 cup Parmesan cheese - grated
3 green onions - finely chopped
2 Tbs fresh parsley or 1 Tbs dried
1 Tbs olive oil
1 garlic clove, chopped (I used 1 tsp dried)
salt and pepper
20-25 cherry tomatoes (approx. 2-3 cups)

• preheat oven to 400 F.
• in a food processor, combine the bread, Parmesan cheese, parsley, olive oil and garlic; season with salt and pepper.
• pulse until all combined and bread is reduced to crumbs, 6-8 pulses.  Add the green onions and mix well.
• in a shallow dish, arrange the cherry tomatoes in a single layer.
• sprinkle with the crumb mixture and bake until the crust is browned and the tomatoes are tender, 20 to 25 minutes.

 Cherry Tomato Crisp ingredients

the topping mix

ruby red gems :)

sprinkle with the topping.

be careful of the burst tomatoes, they are very hot.