In this delicious recipe for Tomatoes with Asiago Cheese, beefsteak tomatoes are sliced, topped with cheese and herb breadcrumbs and broiled.
Restaurants often offer sliced tomatoes as an alternative to unwanted veggies or carbs. And I always think to myself, “Why can’t they jazz up those tomatoes to make them more restaurant quality?” This recipe for tomatoes with asiago cheese is the answer. They should serve tomatoes like this! They’re so much more delicious than regular-old sliced tomatoes, and they’re super easy to prepare too.
- beefsteak tomatoes
- fresh breadcrumbs
- Asiago cheese
- fresh Italian parsley
- fresh thyme
- extra virgin olive oil
- kosher salt and freshly ground black pepper
How to make Tomatoes with Asiago Cheese:
The complete, printable recipe is at the end of this post.
Use the best tomatoes that you can find for this recipe. Straight from the Farmer’s Market is best! Heirloom tomatoes are wonderful. And you can even use those delicious little Campari tomatoes too.
How to make fresh breadcrumbs:
I know you can buy dried breadcrumbs, but fresh breadcrumbs are going to be more delicious. Fresh breadcrumbs can be made from any type of bread. For this recipe, I’d recommend French or sourdough, but if you have plain white bread then that will work too.
Process your bread in the food processor to fine crumbs. Spread the processed crumbs in a single layer on a baking sheet. Bake at 300ºF for 10 minutes. Stir and bake some more until lightly toasted and dry. Let the breadcrumbs cool on the baking sheet. Then they’re ready to use!
You can even make this recipe gluten-free, if needed. Just use gluten-free breadcrumbs!
The Best Tomato Recipes:
- Sautéed Tomatoes with Thyme
- Shallot Mustard Tomato Salad
- Fried Green Tomatoes
- Slow Roasted Plum Tomatoes
- Fresh Tomato and Goat Cheese Tart
Tomatoes with Asiago Cheese and Fresh Herbs
- 3 medium beefsteak tomatoes, sliced ¼-inch thick
- ¼ cup coarse fresh breadcrumbs
- ¼ cup finely grated Asiago cheese
- 1 tablespoon finely chopped fresh Italian parsley
- 1 teaspoon chopped fresh thyme
- 2 teaspoons extra-virgin olive oil
- kosher salt and freshly ground black pepper, to taste
- Position a rack 6-inches from the broiler unit and preheat the broiler.
- Arrange sliced tomatoes on a rimmed baking sheet, slightly overlapping.
- In a small bowl, combine breadcrumbs, cheese, parsley, thyme and olive oil. Sprinkle evenly over the tomatoes. Give the tomatoes a good sprinkle of salt and pepper.
- Broil until the breadcrumbs are a deep, golden brown, 2 to 3 minutes. Serve immediately.
- Use the best tomatoes that you can find for this recipe. Straight from the Farmer's Market is best!
- To make this recipe GLUTEN FREE, just use breadcrumbs that are GF.
Do you think panko would work? These sound delicious – I like the idea of an egg on top, and maybe an English muffin half underneath – meatless Monday dinner?
Just made these using campari tomatoes and fresh basil from my garden. YUM! Next time I’ll be putting a poached egg on top…