Okay, these is not a ‘normal’ garlic bread BUT it does have the makings of garlic bread sans butter but trust me, you will not miss it. I said trust me!
But first, a little something to make you turn the no-butter frown up-side down:
Now that you are smiling, I can go on with the story and recipe. I have a dear friend, Dawn coming to visit. She was a bridesmaid in our wedding 10.5 years ago. Oh, I have missed seeing her glowy face.
Yes, she knows I am not supposed to talk but she does not mind, I will be an even better listener.
She eats a gluten-free diet so while I was shopping yesterday, I was on my way to grab some gluten free bread to make bread crumbs when I spotted gluten free bread crumbs. Sweet, I thought, once less step for me. This morning, I headed into the kitchen to experiment making some gluten free recipes and I scored big time! While the chicken tenders were crisping in the oven, I concocted this recipe – people, it pretty much tastes like garlic bread with a slice of tomatoes.
Run to the kitchen and make it!
What is wrong? Are you still pouting? Ohhhhh, you want more cheese. No Problem!
Aw, now what? Oh, you think I need to serve my friend Dawn some milk with this? Okay.
By the way, if you are all into winning $350 or taking a trip to Cali., or a cooking class or Udi’s coupons, be sure to enter the Udi’s ‘Look Again, It’s Gluten Free’ Contest.
schmering garlic all over….
1 large organic tomato, cut into fourths horizontally
1/4 cup freshly grated Parmesan cheese
1/4 cup bread crumbs (gluten free or not)
2 cloves of garlic, minced
small handful of fresh parsley, chopped
pinch of coarse salt
pinch of freshly ground pepper
1-2 teaspoons extra-virgin olive oil
1.Preheat oven to 425° F.
2. Mix the bread crumbs and Parmesan together.
3. Place the tomatoes on a baking sheet (I lined mine with parchment paper). Top with garlic followed by Parmesan/bread crumbs mixture, salt and pepper and parsley. Drizzle with oil and bake until the tomatoes are tender, about 10 minutes.