Herb-Crusted Tomatoes & Sweet Peas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Brighten up your spring meals with this fabulously fresh and easy side dish. Vibrant green peas and bold red cherry tomatoes are tossed in a mouthwatering bread crumb and herb mixture before being baked and topped with fresh chives. Ingredients:
1 pound fresh peas, shelled (about 1 cup) |
1 pound cherry tomatoes |
1/3 cup soft bread crumbs |
2 tablespoons grated parmesan cheese |
4 teaspoons minced fresh parsley |
2-1/2 teaspoons olive oil |
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon ground mustard |
1 tablespoon minced chives |
Directions:
1. In a large saucepan, bring 8 cups water to a boil. Add peas; cover and cook for 4 minutes. Drain and immediately place peas in ice water. Drain and pat dry.
2. Place peas and tomatoes in an ungreased 9-in. pie plate. In a small bowl, combine the bread crumbs, cheese, parsley, oil, thyme, oregano, salt and mustard; sprinkle over top.
3. Bake, uncovered, at 400° for 20-25 minutes or until top is lightly browned. Sprinkle with chives. Yield: 6 servings.
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