• 2 vine-ripe tomatoes, sliced about 1/4-inch thick
  • EVOO Extra Virgin Olive Oil, for drizzling
  • Salt and pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmigiano-Reggiano, grated


Serves: 2-3


Arrange a rack in the middle of the oven. Preheat broiler.

Arrange tomatoes on a rack set over a baking sheet to allow the air to circulate around. Drizzle with EVOO and season with salt and pepper.

In a small bowl, combine breadcrumbs and cheese. Top tomato slices with breadcrumb mixture.

Broil the tomatoes until golden brown, about 4-5 minutes.