Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, crispy topped roasted tomatoe wedges. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Crispy Topped Roasted Tomatoe Wedges is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Crispy Topped Roasted Tomatoe Wedges is something which I have loved my whole life.
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To get started with this particular recipe, we have to prepare a few components. You can cook crispy topped roasted tomatoe wedges using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Topped Roasted Tomatoe Wedges:
- Get 2 large red ripe firm fresh tomatoes
- Make ready 1 tbsp unsalted butter, melted
- Get 1 tbsp olive oil
- Get 1/2 cup panko bread crumbs
- Prepare 1/2 cup grated parmesan cheese
- Make ready 1/4 cup grated pepper jack cheese
- Make ready 1/2 tsp granulated garlic, or garlic powder
- Make ready 1 tsp italian seasoning spice blend
- Make ready 1/4 tsp black pepper and salt to tiaste
- Get 1/2 tsp granulated sugar
- Prepare 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.
We have lots of fresh garden tomatos and this was something quick, easy and delicious to make with them! 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.
Instructions 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.
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. Toss together so all the wedges are coated in the oil then spread out in one layer.
So that is going to wrap it up for this exceptional food crispy topped roasted tomatoe wedges recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
