Cream Cheese Crusted Tomatoes
A fabulous side dish for almost any meal.
8 ounces cream cheese, room temperature
1 tablespoon dry sherry
1 tablespoon heavy cream
1 teaspoon minced garlic
1/2 teaspoon salt
2 tablespoons chopped parsley
4 large tomatoes, ends trimmed and halved widthwise
About 1/2 cup panko (Japanese) bread crumbs
Preheat oven to broil. In a medium bowl, mash together cream cheese, sherry, cream, garlic, salt and parsley. Place prepared tomatoes on a baking sheet, and using a spoon and your fingers (they're slippery), spread a generous tablespoonful of the cream cheese mixture on top of each slice. Top with about two teaspoons panko on each one.
Broil about 7 minutes, or until cheese is soft and breadcrumbs are browned. Serves 4 - 8.