I like to make these little tomatoes for a summertime appetizer or sometimes lunch with little salads.
Recipe:
2 large tomatoes, sliced into thick (but not super-thick) rounds
1/2 cup mayonnaise
1/2 cup parmesan cheese shavings
salt and pepper
fresh basil, one whole leaf as garnish for each plate, one leaf per finished tomato as topping
Directions:
Put the oven on broil.
Shave 1/2 cup parmesan cheese, combine with 1/2 cup mayonnaise. Season with salt and pepper.
On a foil-lined tray, spoon the cheese/mayonnaise mixture onto each tomato slice:
Broil for 3-4 minutes (after the first couple of minutes, watch very closely for it to just brown and begin bubbling around the edges). Plate and top with basil:
