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.