Bubbly cheese, a crunchy topping and a caper tang make these Broiled Cherry Tomatoes with Cheese and Panko Crumbs a winner summer side dish.
This is a great way to jazz up cherry tomatoes or any tomatoes for that matter. The Dijon, basil and capers give it some depth and brightness while the cheese and buttery panko topping add richness and texture. All together…a very tasty vegetarian side.
The recipe is very similar to our Simple Gruyere-Topped Tomatoes, but served family style instead of in individual portions.
The dish can be made ahead, up to the point where it needs to be broiled which only takes a few minutes. I like to serve it over a bed of fresh baby spinach (for colour and extra veggies) so I just scoop it off the pan with a spatula onto a platter lined with spinach. You can, however, make it and serve in a pyrex baking dish. Hmm…come to think of it, you can even line the bottom of a pyrex dish with the spinach and layer the tomatoes, cheese and panko topping, then broil the whole thing. I’ll have to try that next time.
- Instead of Gruyere cheese, use Emmental. Raclette or Jarlsberg.
- Use plum tomatoes, cut into smaller pieces, instead of cherry tomatoes.
- Use fresh oregano or thyme instead of basil.
- Use regular breadcrumbs instead of Panko.