Wednesday, September 11, 2013

take my word for it wednesday.. deconstructed tomato bruschetta is yummy and so versitile..


 
my tomatoes are growing in full force these days.. we have had the weirdest weather lately.. out of 30 days it's rained 20 of them and it's 73 degrees outside today.. this kind of weather for around here is unheard of.. but it's been good to my garden.. so this weekend we woke up on sunday to a rainy rainy morning.. i decided to not change out of my jammies and to cook and clean all day.. now some of you are thinking why in the world why would you do that.. and truth be told i kinda like days like that.. now don't get me wrong i wouldn't want to do it every day.. but every now and again a full day of cooking and cleaning can be fun.. so i plucked some tomatoes from my garden and got started.. these yummy tomatoes i saw on pinterest.. i didn't pin it because it seemed so simple  and self explanatory and now i can't find it so i can't link back to the source i am sorry when i find it i will update this post with the original link.. these tomatoes are so good.. they could be used as a side dish for breakfast.. i served them with my green chile relleno casserole i made for breakfast on sunday {that recipe coming soon}, i also put them on my bacon lettuce and double tomato sandwich, {recipe coming soon for the sandwich and the spicy jalapeno tomato jam} which by the way might have been the best sandwich i have ever consumed.. cross my heart.. wow.. and they went perfect with the thin sliced pan seared rib eyes i made for dinner tuesday..very versatile side dish..
 
 
deconstructed tomato bruschetta
 
prep time: 7-10 minutes
cooking time: 20-30 minutes
servings: 4
 
ingredients:
 
2 large tomatoes, sliced about 1/4 of an inch thick
1 cup of panko, plain
1/4 cup parmesan, grated
chopped fresh herbs {i used oregano, basil and thyme}
1-2 garlic cloves, minced
olive oil
salt and pepper
 
directions:
 
preheat your oven to 400 degrees {f}.. line a baking sheet with foil.. spray lightly with pam {i used the organic olive oil pam} lay your tomatoes on the baking sheet.. in a small bowl combine panko, cheese, herbs and garlic.. salt and pepper your tomatoes.. sprinkle with panko mixture and then drizzle a little olive oil over each slice.. bake for about 20-30 minutes or until breadcrumbs are lightly golden brown.. remove from oven, sprinkle with fresh thyme and serve immediately.. for the sandwiches i let them cool about 10-15 minutes before assembling my sandwiches...
 
enjoy and get cook'n!!

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