This was excellent! I just used one smallish "on the vine" tomato and cut it into about 1/2" slices. I thought 1/4" slices would be a little skimpy. I used romano instead of asiago, because that's want I had. At first I thought there should be more bread crumbs (I used panko), but instead followed the recipe as written. And I'm glad I did. The topping was light and crispy and wonderful! This recipe gets 5* in my book, but I do have some issues with it. I broiled this on the middle rack for the full 5 minutes and although the topping was perfect, even my thicker slices had turned to mush. I'm going to try this again and either broil closer to the top of the oven for a much shorter period of time, or I'll bake them briefly - just to warm through - and then pop them under the broiler to crisp/brown the topping. I can also see halving the tomato instead of slicing. I want to perfect this in time for our wonderful summer tomatoes which I know will make this even better! With a few tweaks, this ones a keeper for me! Thank you. **UPDATE** 8/23/10 - I have made these a number of times now and I've found I get the best results by halving the tomatoes and just sticking them under the broiler. No mushy tomatoes that way!
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This was excellent! I just used one smallish "on the vine" tomato and cut it into about 1/2"...