Cherry Tomato Brown Bettys
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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. You could call these Cherry Tomato Tartlets if that suits you. But since Brown Betty is traditionally a dessert made with fruit and sweetened bread crumbs, you can consider these a delicious, savory cousin. - EmilyC - EmilyC
Food52 Review: Cherry tomatoes are summer's perfect food, and these little brown bettys might be summer's perfect bite. Warm out of the oven, they're ooey gooey and cheesy, with crispy bread edges. The tomatoes get perfectly warm and the bread crumbs absorb the tomato juices. I made a couple of changes to the recipe; I sprinkled some panko on the top of each tartlet and broiled them a little bit at the end, it gave them a nice browned color. I also swapped out ricotta for part of the mozzarella (and the mayo) and it worked great. These will definitely be in my appetizer rotation every summer! - nomnivorous - nomnivorous
Serves 8
- 8 slices white sandwich bread, crusts removed
- 2 tablespoons olive oil, plus more for brushing the muffin cups and both sides of each bread
- 2 cups cherry tomatoes, halved
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 cup basil, sliced, plus 1 to 2 T extra for serving
- 1 cup mozzarella, shredded
- kosher salt and pepper, to taste
- 1/2 cup panko
- 2 slices of good-quality bacon, cooked and crumbled (optional)
- 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.
- Combine tomatoes with 2 tablespoons 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 Your Best Cherry Tomatoes
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
Tags: basil, cherry tomatoes, entertaining, mozzarella
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12 months ago socalceleste
i'm going to try out these little treasures tonight. My tomatoes are gorgeous, I am sure this will be a delight!
12 months ago EmilyC
Great! Let me know how they turn out!
almost 2 years ago nomnivorous
Yay, I'm happy to see this get an Editor's Choice pick. The recipe was utterly delicious, I was a very happy recipe tester. Thanks for a lovely summer bite, EmilyC!
almost 2 years ago EmilyC
Thanks so much for the lovely review, nomnivorous! I'm so glad you liked them, and I really like your substitution of ricotta for a little of the mozzarella and mayo. I'll have to try that variation myself! Thanks again for testing!
almost 2 years ago BlueKaleRoad
Lovely! And my "to cook" list is completely and utterly out of control...it's all good. :)
almost 2 years ago EmilyC
Thanks BKR -- it's nice to know I'm in such good company!
almost 2 years ago lapadia
I love these, EmilyC! Oh, and I know what your mean about the "to cook" list...it just keeps on growing!
almost 2 years ago EmilyC
Thanks, lapadia! I suspect for many of us, the length of our "to-cook" lists is directly proportional to the time we spend on this site!
almost 2 years ago Midge
Yum EmilyC! So cute too.
almost 2 years ago EmilyC
Thanks so much Midge!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, love these!
almost 2 years ago EmilyC
Thank you! I'm thinking I should make them again as it's been awhile. My to-cook list is getting out of control!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'm right there with you.
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
These little tartlets are beautiful, perfect hors d'oeuvre. Saved and making these soon
almost 2 years ago EmilyC
Thanks so much, sdebrango! I'd love to know how they turn out! I also labeled them as an hors d'oeuvre, but I think they'd be nice served as a side -- maybe with grilled chicken or steak.
over 2 years ago Melinda Lecomte
I bt these would be delicious with some crumbled bacon added on top
almost 2 years ago lorigoldsby
I agree--your own little BLT!
almost 2 years ago EmilyC
This suggestion is so good that I think I'm going to add crumbled bacon as a variation. Thanks for weighing in, Lori!
almost 3 years ago louisio
They look amazing - just wanted to check what 'panko' is as I am based in UK! Do you mean the Japanese panko breadcrumbs? Thanks1
almost 3 years ago EmilyC
Hi there -- yes, I used Japanese panko breadcrumbs. Hope you enjoy them!
almost 3 years ago Sagegreen
Adorable and so clever!
almost 3 years ago aargersi
Abbie is a trusted source on General Cooking.
LOVE these, they are so pretty - and a crust even I could make - genious.
almost 3 years ago EmilyC
Yep -- I love these crusts for the same reason!