CHEF JEFF — ONE BYTE AT A TIME: Warm Tomato Crisp

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A warm tomato crisp would make a nice side dish for roast chicken — and also provide some essential nutrients.

Warm Tomato Crisp

3 cups cherry tomatoes, stems removed, divided

2 slices whole-wheat bread

3 tablespoons shredded Parmesan cheese

3 tablespoons Italian parsley leaves

1 teaspoon fresh thyme leaves

2 cloves garlic

1 tablespoon olive oil

Salt and freshly ground pepper, to taste

Preheat oven to 400 degrees. Spray 8-inch square baking dish with nonstick spray. Place 2½ cups tomatoes in single layer in prepared baking dish. Place bread, Parmesan, parsley, thyme and garlic in work bowl of food processor. Pulse quickly to coarsely chop bread. Add olive oil. Pulse quickly. Sprinkle mixture evenly over tomatoes. Top with remaining tomatoes. Tuck into crumb mixture. Bake 20 to 25 minutes or until crust is browned and tomatoes are tender.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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