Author Notes: It all started with a recipe for Strawberry Brown Butter Bettys from Smitten Kitchen. I love individual servings — they just feel so special — and the sandwich bread crusts are simple and unexpected. From there, I got inspiration from tomato pie recipes that combine cheese and mayo to make a gooey filling. Since Brown Betty is traditionally a dessert made with fruit and buttered bread crumbs, you can consider these a delicious, savory cousin. – EmilyC —EmilyC
Serves: 8
/47fb4025-4fd2-4a5c-b7e0-62559eee43b5--2017-0307_cherry-tomato-brown-betty_julia-gartland-360.jpg "Cherry Tomato Brown Bettys 2")
1 of 2
Photo by Julia Gartland
/531058a6-83e3-4a41-a102-3ba5ec4a533d--IMG_4319.JPG "Cherry Tomato Brown Bettys 3")
2 of 2
0Cherry Tomato Brown Bettys
Print RecipeIngredients
- 8 slices white sandwich bread, crusts removed
- 2 tablespoons extra-virgin olive oil, plus additional for brushing the muffin cups and both sides of each bread
- 2 cups cherry tomatoes, halved
- 1/4 cup mayonnaise (ricotta can be substituted)
- 1 tablespoon lemon juice
- 1/4 cup basil, sliced, plus 1 to 2 tablespoons extra for serving
- 1 cup fresh, good quality mozzarella, shredded
- kosher salt and pepper, to taste
- 1/2 cup panko
- 2 slices bacon, cooked and crumbled (optional)
Instructions
- Preheat oven to 350°F with rack in middle.
- Lightly oil muffin cups. (I use a standard 12-cup muffin tin, and just leave four of the muffin cups empty.) Roll each of the 8 bread slices with a rolling pin to flatten. Brush both sides of each slice with olive oil, then gently fit the slices into the muffin cups.
**For a tidier, two-bite version, you can use a mini-muffin pan. Cut each of the 8 slices of bread in half (for 16 brown bettys), brush them with olive oil on both sides, and proceed with the rest of the recipe as written. - Combine tomatoes with the 2 tablespoons extra-virgin olive oil, mayo, lemon juice, basil, mozzarella, and salt and pepper. Fold in the panko until the mixture holds together — you may not need the full 1/2 cup of panko, though I usually end up using the full amount.
- Mound tomato mixture into muffin cups, pressing gently.
- Bake for 20 to 25 minutes, until filling is bubbling and crusts are golden brown. Let stand for 5 minutes before removing from pan. Sprinkle the crumbled bacon on top, if using, and a little extra basil. Serve warm or at room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty
- This recipe was entered in the contest for Your Best Cherry Tomatoes
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper
