Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, crispy topped roasted tomatoe wedges. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Crispy Topped Roasted Tomatoe Wedges is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Crispy Topped Roasted Tomatoe Wedges is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook crispy topped roasted tomatoe wedges using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Crispy Topped Roasted Tomatoe Wedges:
- Prepare 2 large red ripe firm fresh tomatoes
- Get 1 tbsp unsalted butter, melted
- Take 1 tbsp olive oil
- Make ready 1/2 cup panko bread crumbs
- Take 1/2 cup grated parmesan cheese
- Make ready 1/4 cup grated pepper jack cheese
- Get 1/2 tsp granulated garlic, or garlic powder
- Get 1 tsp italian seasoning spice blend
- Make ready 1/4 tsp black pepper and salt to tiaste
- Make ready 1/2 tsp granulated sugar
- Make ready 1/4 tsp red pepper flakes
- Get 12 slices of pepperoni
- Get 1 tbsp chopped fresh herbs, I used a combination of basil, chives and parsley.
To begin with this recipe, we have to prepare a few ingredients and a. Spread out on a non-stick baking tray in a single layer and spray with low-calorie cooking spray. Remove the hot sheet pan from the oven and spread the potatoes out in a single layer on the pan. Carefully stir to cover the wedges with the oil and butter mixture.
Steps to make Crispy Topped Roasted Tomatoe Wedges:
- Preheat oven to 450. Line a baking sheet with foil, spray foil with non stick spray.
- Line a plate with paper towels place pepperoni on paper towels and cover with another paper towel. Microwave on high about 25 to 30 seconds, until crisp. Remove to clean paper towel to cool, set aside.
- In a medium bowl combine butter, olive oil, panko crumbs. Parmesan cheese, pepperjack cheese, garlic, italian seasoning, pepper, sugar, red pepper flakes and salt to taste.
- Core tomatos, cut each tomato into wedges, about 6 to 7 wedges for each large tomato.
- Dip top of each tomato wedge in butter/oil mixture. Roll tops in seasoned panko/cheese crumbs..press lightly to adhere. Place on prepared pan in a single layer, don't crowd.
- Bake 10 to 15 minutes until crumbs are golden brown and tomatos just tender, but holding their shape. Transfer to a serving plate. Garnish with the crisp pepperoni, crumbled and fresh herbs, serve hot.
Remove the hot sheet pan from the oven and spread the potatoes out in a single layer on the pan. Carefully stir to cover the wedges with the oil and butter mixture. Add some garlic and sprinkle generously with rosemary. Drain in a colander and leave to steam dry for a couple of minutes. Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper.
So that is going to wrap this up with this exceptional food crispy topped roasted tomatoe wedges recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
