Baked Parmesan Tomatoes

Ingredients

• 1/4 cup chopped fresh basil or 1 tsp dried basil, crumbled
• 3 tbsp Dijon mustard
• 1 tbsp finely chopped fresh rosemary or 1 tsp dried rosemary, crumbled
• 2 tsp liquid honey
• 1/4 tsp freshly ground pepper
• 1/2 cup fine dry bread crumbs or panko (Japanese-style bread crumbs)
• 3 tbsp freshly grated Parmesan cheese
• 2 tbsp chopped fresh Italian parsley
• 1 tbsp salted butter, melted
• 8 Roma tomatoes, halved lengthwise

Directions

1. Preheat oven to 425°F.
2. Combine basil, Dijon mustard, rosemary, honey and pepper in a small bowl.
3. Combine bread crumbs, Parmesan, parsley and butter in a small bowl.
4. Lay tomato halves, cut side up, in a foil-lined baking sheet. Spread each half with Dijon mustard mixture. Top each with bread crumb mixture; dividing equally.
5. Bake until tomatoes are softened and bread crumbs are golden brown, about 18 – 20 minutes.