practical, how making recipe Crispy Topped Roasted Tomatoe Wedges with 13 ingredients and 6 stages of easy cooking, which is easy and delicious.
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Good Evening all, now you can present recipe Crispy Topped Roasted Tomatoe Wedges with 13 ingredients and 6 steps. Below this is how to make it, please observe carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 6 stages of easy cooking Crispy Topped Roasted Tomatoe Wedges.
Ingredients all Crispy Topped Roasted Tomatoe Wedges
Needed : red ripe firm fresh tomatoes.
Prepare : unsalted butter, melted.
Needed : olive oil.
Needed : panko bread crumbs.
Prepare : grated parmesan cheese.
Prepare : grated pepper jack cheese.
Prepare : granulated garlic, or garlic powder.
Prepare : italian seasoning spice blend.
Needed : black pepper and salt to tiaste.
Prepare : granulated sugar.
Needed : red pepper flakes.
Prepare : slices of pepperoni.
Prepare : chopped fresh herbs, I used a combination of basil, chives and parsley..
If all ingredients Crispy Topped Roasted Tomatoe Wedges it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Step by Step Cooking 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..
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