This recipe came from Jeff Smith, The Frugal Gourmet and I have adapted to my liking.
24 cherry tomatoes, cut in half
1/2 cup (4 oz.) pesto, drained
1-1/4 cups (5 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
2 Tbsp. breadcrumbs
Step 1: Place cherry tomato halves on baking or cookie sheet. In a mixing bowl, combine pesto, cheese and breadcrumbs. Stir well.
Step 2: Set broiler on high. Press 1/2 teaspoon pesto mixture on top of each tomato.
Step 3: Place baking sheet under oven broiler for 6-9 minutes until top browns. Serve warm.