We entertain constantly and I’m always on the lookout for new ways to enjoy foods we love. For example, we love tomatoes, but serving them atop salad or in a marinara sauce can get boring.
A few weeks ago, while having lunch at my friend Sarah’s house (the same Sarah who inspired this carrot soup recipe), she served us a cherry tomato crisp. When she described how she made it, I realized I could easily do that too… as well as put my own spin on it.
I made this savory cherry tomato crisp over the weekend. We hosted friends for dinner and I felt confident this dish would go nicely with salmon and rice. I’m happy to report that my guests loved this crisp. There was only one tiny portion left at the end of the night – it is that good!
What I love about it is that you can enjoy these wonderful tomatoes along with fresh Italian herbs and flavors. It’s just so good – I am debating whether to make an entire pie just for myself now.
Here is my recipe for Gluten Free Cherry Tomato Crisp – feel free to add or omit herbs you like. I do recommend Ian’s gluten free panko breadcrumbs (affiliate link) over regular breadcrumbs. They have a nice texture to them.
- 30 cherry tomatoes
- 2/3 cup Ian's gluten free Panko breadcrumbs
- 4 Tbsp. butter (or Earth Balance vegan buttery spread) - melted
- 4 minced garlic cloves
- 1 Tbsp. dried rosemary
Preheat oven to 350 degrees F.
Lightly grease a round 9 inch pie dish
Add tomatoes to a single layer in pie dish - set aside
In a large bowl, mix together panko breadcrumbs, garlic, rosemary and melted butter
Sprinkle breadcrumb mixture atop tomatoes.
Bake for 15-20 minutes until breadcrumbs start to lightly brown. Serve immediately.
Disclosure: This post contains an affiliate link.