Tomatoes are just starting to become ripe in the garden. We sit on the precipice of a deluge of tomatoes ripening and my kitchen overflowing with these incredibly flavorful fruit (yes, a fruit). I wait all year for them. Sweet, flavorful… I use them in so many different ways. These little cherry tomatoes are perfect for appetizers on a hot summer night. Even better for an appetizer at a party. You can use whatever cheese you love, I had on hand some lovely extra sharp Cabot cheddar and I knew I had to use it on these. Gruyere or a spicy jalapeño jack would also be fun!
Along with the important cheese decision, I had some delectable spicy Panko breadcrumbs that Firefood just sent me and I knew it would be a perfect topper. Start to finish these took about 5 minutes to prepare. I was eating and enjoying them within minutes.
2 pints of cherry tomatoes (use however many you need) I used orange and red, sliced in half
Dijon mustard (I used Maille)
Cheese of your choice (cheddar, Gruyere, jalapeño jack) shredded on the fine setting (about 1/3 cup)
Panko bread crumbs, I used Firefood chipotle garlic Panko – you can use plain as well
Chives, for garnish (cut into small pieces)
Line a broiler pan with foil and set the broiler to high. Place each cherry tomato half cut side up. With the back of a spoon I coated each tomato top with some dijon mustard. Then gently mound up the cheese on each little tomato. Top with the Panko. Broil for 45 seconds to 1 minute or until the cheese and Panko are toasted and bubbling. Garnish with chives. Remove and serve on a platter. Enjoy~
— Knead to Cook