Baked Parmesan Tomatoes | Blue Flame Kitchen

Ingredients

• 1/4 cup chopped fresh basil or 1 tsp dried basil, crumbled
• 3 tbsp Dijon mustard
• 1 tbsp finely chopped fresh rosemary or 1 tsp dried rosemary, crumbled
• 2 tsp liquid honey
• 1/4 tsp freshly ground pepper
• 1/2 cup fine dry bread crumbs or panko (Japanese-style bread crumbs)
• 3 tbsp freshly grated Parmesan cheese
• 2 tbsp chopped fresh Italian parsley
• 1 tbsp salted butter, melted
• 8 Roma tomatoes, halved lengthwise