2 slices gluten free bread
1 tsp chopped thyme
1 tbsp snipped chive or chopped parsley
1 tbsp olive oil
1 tbsp garlic infused oil
4 large tomatoes
4 tsp wholegrain mustard
Heat oven to 200C/fan 180C/gas 6. Toast the gluten free bread, then remove the crusts and break it up into the food processor to make crumbs.
Add the thyme, chives or parsley, oil and garlic infused oil, then pulse briefly to mix.
Halve the tomatoes and put in one layer in a shallow ovenproof dish.
Spread each cut side with a little mustard, then sprinkle a little of the gluten free crumb mix on the top.
Bake for 15-20 mins until the topping is crunchy and lightly browned.
Recipe adapted from: Good Food