4
slices whole-grain bread, torn into quarters
1
Tablespoon minced garlic
1
Tablespoon extra-virgin olive oil
1/3
cup finely shredded Pecorino Romano, or Parmesan cheese
4
medium tomatoes, sliced
1/4
cup chopped fresh basil
1/2
teaspoon freshly ground pepper
1/4
teaspoon salt
Preheat oven to 450 degrees F. Coat a shallow 2-quart baking dish with nonstick spray. Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes. Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
