I can't trust Christmas is only two weeks away! This December has been brimming with going for me, so I have an inclination that I haven't been home much. Truth be told, as you're perusing this Monday morning, I'll be in the sky heading out to Chicago for a medium-term trip.
What's more, goodness my, they were so great. Like little infant pizzas with all the great tomatoes and cheddar and none of the outside. The cheddar was so thick, you needed to cut them with a blade! I realized that I needed to redo these when I returned home.
In the wake of preheating the broiler, you simply pop these in and after ten minutes, you have a yummy side dish. I like them nearby a fish or fish supper, similar to shrimp or prepared tilapia. You could likewise serve them close by a pasta dish or alfredo! A simple and delectable approach to get your lycopene. :)
- 2-3 large beefsteak tomatoes
- 1 cup shaved parmesan cheese
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 2 Tbsp fresh Italian parsley, roughly chopped
INSTRUCTIONS
- Preheat your oven to 400 degrees F. Spray a baking sheet with cooking spray.
- Slice the tomatoes into 1/4" slices and arrange on the baking sheet.
- Top each slice with enough parmesan to cover the top, as well as a sprinkling of basil and oregano.
- Bake for 10 minutes, until the cheese is melted and bubbly.
- Top with the fresh chopped Italian parley.
- Serve immediately!
Read more our recipe Roasted Parmesan Broccoli #vegan #recipevegetarian
0 Komentar