Saturday, August 14, 2010
oven roasted tomato slices with parmesan topping
3 medium tomatoes cut into 3/4-inch slices
3 tablespoons mayonnaise
3 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
2 teaspoons finely snipped chives
1 teaspoon mustard
salt & freshly ground pepper
Heat the oven to 400 degrees F. Arrange the tomatoes on a foil lined baking pan or on a broiler pan large enough to hold them in a single layer.
Combine the mayonnaise, 2 tablespoons of the Parmesan, 1 tablespoon of the parsley, chives and mustard in a small bowl. Season with salt and pepper.
Spread the mayonnaise mixture on the tomatoes; sprinkle with the remaining 1 tablespoon Parmesan.
Bake the tomatoes 10 minutes, or until heated through.
Turn on the broiler; broil the tomatoes 4 to 6 inches from the heat source about 2 minutes, or until the topping is golden and bubbly. Sprinkle with remaining 1 tablespoon parsley; serve hot.