It occurred to me this exact time last week that I’ve barely shared any recipes on the little blog that could this entire summer, and now summer is over! So that was when I decided to post a recipe the very next day. And so here we are! Seven days later…
I suppose that’s what happens when life gets overrun by a tiny sleepless 4-month old, 3-year old birthday parties, summer vacations, buying a new house, working and cooking, cooking and working. Oh life, you have a way.
Which is exactly why easy recipes are the name of the game in my house for dinner these days. Things that require little effort, but still pack a punch. So, that’s when these crumb topped tomatoes were born. Delicious, simple, and the perfect transition into fall. Enjoy!
Blue Cheese and Pecan Crumb Baked Tomatoes
- 4 medium tomatoes
- olive oil
- ½ cup panko bread crumbs
- 2/3 cup chopped pecans
- 1 Tbsp melted butter
- 1/2 cup crumbled blue cheese
- 2 scallions chopped, green part only
- Salt and pepper
Slice each tomato into three or four thick slices. Lay flat on lightly oiled baking tray and season with salt and pepper.
Next mix together bread crumbs, pecans, and butter. Season with salt and pepper. Add the blue cheese and scallions and gently stir to combine.
Divide crumb mixture evenly onto each tomato slice and press down to compact the crumb topping. Turn the oven on low broil and place the tomatoes into the oven for approximately 1-2 minutes or until the tops become brown and crisp. Ensure you check after 1 minute as oven temperatures vary and they can burn easily.
Remove from oven, serve with salad, as a side, or an afternoon snack.
*Please note: The tomatoes I used were very ripe and soft. If you are using a more firm tomato, bake for 10-15 minutes in a 400 degree oven instead of broil.