Cherry Tomato and Almond Crumble

L'Antro dell'Alchimista
Cherry Tomato and Almond Crumble


Turning the notion of crumbles being sweet on end, this savory number showcases juicy cherry tomatoes and almonds, topping them with breadcrumbs with a crunchy mint and oregano-stippled blend of almond flour and Parmesan cheese. After 40 minutes in the oven and a quick turn under the broiler, the company-worthy side dish is sure to elicit "oohs" and "ahhs." Feel free to customize the ingredients to make it your own.


cherry tomatoes
bread crumbs
almond flour
grated parmesan cheese
mint leaves
salt and ground black pepper
extra-virgin olive oil


1Preheat the oven to 190C.
2Wash the tomatoes, dry them well and cut them in half.
3Place them in a baking dish lined with wax paper, cut side up.
4In a bowl, combine the breadcrumbs with the almond flour, parmesan cheese, oregano, chopped mint leaves, salt, and a pinch of pepper to taste.
5Mix the ingredients together, adding oil and combining until the mixture is of a crumb-like consistency.
6Add the mixture to the tomatoes and bake for approximately 40 minutes.
7Place the pan under a broiler for 10 to 15 minutes, until the surface is golden and crunchy.
8Remove the pan from the oven and serve.
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