Roasted Cheesy Tomatoes

On our 5th wedding anniversary DT and I took a trip to Galveston and we ate at the famous Gaidos restaurant.  Gaidos is a “fancy” seafood restaurant right on the beach of Galveston, the food is so delicious and so fresh!  I ate the fresh tuna and DT had the fried platter and as a side choice they had parmesan tomatoes.  We both just loved them.  And I knew I could easily recreate them at home.

Ingredients: fresh tomatoes, parmesan cheese, queso fresco cheese, extra virgin olive oil, salt and pepper

Queso Fresco is a fresh Mexican style cheese, it is similar in texture to feta, but very mild, creamy tasting cheese.   It melts beautifully.

Coat a large baking sheet with olive oil.

Slice tomatoes into 1/4 inch slices.

Lay them on the baking sheet, and salt and pepper each tomato slice.

Then add some parmesan cheese to each slice, about 1 teaspoon.

Then add some crumbled queso fresco to each.

Drizzle a couple of drops of olive oil on top.

And bake at 450° for about 12-13 minutes, then put the broiler on to brown the cheese, for another minute or.  Watch closely!

These are so simply amazing!

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Roasted Cheesy Tomatoes

4 tomatoes, sliced 1/4th inch
1/4 cup shredded parmesan cheese
1/4 cup Queso fresco, crumbled
Extra virgin Olive Oil
Salt and Pepper to taste

Preheat oven to 450 degrees.  Coat Baking sheet with Olive Oil, place slice on baking sheet.

Top each tomato slice with salt and pepper,  Parmesan, and Queso fresco. Drizzle with a few drops of oil and bake until the tomatoes are tender, about 12-13 minutes.  Then turn the broiled on high and brown the cheese, another minute of so.  Watch carefully.

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