Appetizer
Sides
Desserts
Cherry Tomato Crisp
Prep: 5 min
Yields: 6 servings
What you need:
3 tbsp. BORGES oil, plus more for coating
the dish
2 pints cherry tomatoes, stems removed
1/2 cup panko bread crumbs (regular will
turn out mushy)
2 tbsp. chopped fresh parsley
1 tbsp diced minced onion
2 cloves fresh garlic, minced
1/2 tsp. salt
1/2 tsp. MC CORMICK ground black pepper
Make It:
Preheat oven 425 degrees.
Lightly coat a shallow oven to table baking dish with olive oil. Arrange the tomatoes in a single layer in the dish.
In a medium bowl, combine the panko, parsley, minced onion, minced garlic, salt, pepper and 3 tbsp. olive oil. Mix well. Sprinkle over the tomatoes.
Bake for 20-25 minutes, until crumbs are golden-brown and tomatoes are tender. Serve hot.
Note: Try not to substitute dried bread crumbs unless you have no choice.
Prep: 5 min
Yields: 6 servings
What you need:
3 tbsp. BORGES oil, plus more for coating
the dish
2 pints cherry tomatoes, stems removed
1/2 cup panko bread crumbs (regular will
turn out mushy)
2 tbsp. chopped fresh parsley
1 tbsp diced minced onion
2 cloves fresh garlic, minced
1/2 tsp. salt
1/2 tsp. MC CORMICK ground black pepper
Make It:
Preheat oven 425 degrees.
Lightly coat a shallow oven to table baking dish with olive oil. Arrange the tomatoes in a single layer in the dish.
In a medium bowl, combine the panko, parsley, minced onion, minced garlic, salt, pepper and 3 tbsp. olive oil. Mix well. Sprinkle over the tomatoes.
Bake for 20-25 minutes, until crumbs are golden-brown and tomatoes are tender. Serve hot.
Note: Try not to substitute dried bread crumbs unless you have no choice.
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