A few years back, when we were on our cruise in Hawaii, the cafeteria of the ship offered a roasted tomato and Parmesan dish for breakfast that I loved. I recently have been addicted to Pinterest and found a version of these nuggets there. Here is my twist. It would be great for finger food at a brunch, breakfast, or other gathering.
- 3 tomatoes, sliced (on thick side- about 3 slices per average tomato- 5 in the larger ones)
- garlic powder
- Parmesan cheese
- drizzle of olive oil
Preheat oven to 450F. Line a cookie sheet with aluminum foil. Line the sheet with the tomato slices.
Season the slices of tomatoes with salt, pepper, garlic powder and a dash of oregano. Top the tomato slices each with 1-2 teaspoons of shredded Parmesan cheese (or more if you like). Drizzle with olive oil.
Bake for about 15 minutes at 450 F. Cool slightly and enjoy.