For the filling, I like to use a mix of heirloom tomatoes. If you can find them in different colors it looks extra pretty, but all red is fine too. Chop them up and toss them with garlic, balsamic vinegar, and a little cornstarch for thickening.
But really, like all good crisps, this one is all about that TOPPING: crunchy Dare Cracker crumbs, Parmesan cheese, and just enough butter to hold it all together. I used the Dare Breton Original Crackers in this recipe. I love them because they are super flaky, light, and buttery, and they are made with wheat germ and whole wheat flour.
Sprinkle it over the top and bake until the tomatoes are bubbling and the top is golden-brown. Some of the filling will melt into the tomatoes as it bakes, creating this delicious, super-savory roasted-tomato-cracker-crumb situation that is almost like a pudding. But with crumbles on top. And loads of garlic and balsamic vinegar. YUM.
This dish never fails to impress. People always expect it to be a dessert, and they are blown away when you tell them it’s actually a savory crisp with tomatoes, crackers, and cheese. Easy summer entertaining, for the win!
- 6 cups tomatoes (I used a mix of whole cherry tomatoes and diced larger tomatoes)
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
- Kosher salt and Freshly ground black pepper
- 1 cup finely ground cracker crumbs (I used 25 Dare Breton Original crackers)
- 1/2 cup all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
- 6 tablespoons unsalted butter, diced
- Preheat the oven to 350°F. Combine the tomatoes and garlic in a 1 1/2 to 2-quart baking dish (an 8-x-8-inch baking pan would be great). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, stir together the balsamic vinegar and cornstarch until smooth. Pour over the tomatoes and toss gently to coat.
- In a food processor, combine the crackers, flour, and Parmesan cheese. Pulse until the mixture is coarsely ground. Add the butter and pulse until the mixture just starts to come together in clumps and looks like wet sand.
- Scatter the topping over the tomatoes and bake until the filling is bubbling and the topping is golden brown, about 45 minutes. Serve warm or at room temperature.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.