BROILED TOMATOES WITH GOAT CHEESE AND BREAD CRUMBS

SERVES 4 to 6

TOTAL TIME: 20 minutes

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The success of this dish depends on using ripe, flavorful tomatoes. If you can’t get your hands on in-season field-grown tomatoes, buy vine-ripened tomatoes; vine-ripened tomatoes are juicier and more flavorful than the other beefsteak varieties that are ripened off the vine.

1

cup panko bread crumbs

2

tablespoons olive oil

1

ounce Parmesan cheese, grated (½ cup)

1

tablespoon chopped fresh basil

Salt and pepper

2

pounds very ripe, in-season tomatoes, cored and sliced ¾ inch thick

1

ounce goat cheese, crumbled (¼ cup)

1. Adjust oven rack 6 inches from broiler element and heat broiler. Toss panko with oil in bowl, spread over rimmed baking sheet, and broil until golden, about 1 minute. Transfer to separate bowl and stir in Parmesan, basil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

2. Lay tomato slices on rimmed baking sheet and season with salt and pepper. Broil until heated through, about 3 minutes.

3. Remove tomatoes from broiler. Sprinkle with goat cheese and top with panko mixture. Continue to broil tomatoes until everything is heated through, about 2 minutes. Serve.