Cherry Tomato Brown Bettys

• 8 slices white sandwich bread, crusts removed
• 2 tablespoons extra-virgin olive oil, plus additional for brushing the muffin cups and both sides of each bread
• 2 cups cherry tomatoes, halved
• 1/4 cup mayonnaise (ricotta can be substituted)
• 1 tablespoon lemon juice
• 1/4 cup basil, sliced, plus 1 to 2 tablespoons extra for serving
• 1 cup fresh, good quality mozzarella, shredded
• kosher salt and pepper, to taste
• 1/2 cup panko
• 2 slices bacon, cooked and crumbled (optional)

1. Preheat oven to 350u0b0F with rack in middle.
2. Lightly oil muffin cups. (I use a standard 12-cup muffin tin, and just leave four of the muffin cups empty.) Roll each of the 8 bread slices with a rolling pin to flatten. Brush both sides of each slice with olive oil, then gently fit the slices into the muffin cups. rn**For a tidier, two-bite version, you can use a mini-muffin pan. Cut each of the 8 slices of bread in half (for 16 brown bettys), brush them with olive oil on both sides, and proceed with the rest of the recipe as written.
3. Combine tomatoes with the 2 tablespoons extra-virgin olive oil, mayo, lemon juice, basil, mozzarella, and salt and pepper. Fold in the panko until the mixture holds together -- you may not need the full 1/2 cup of panko, though I usually end up using the full amount.
4. Mound tomato mixture into muffin cups, pressing gently.
5. Bake for 20 to 25 minutes, until filling is bubbling and crusts are golden brown. Let stand for 5 minutes before removing from pan. Sprinkle the crumbled bacon on top, if using, and a little extra basil. Serve warm or at room temperature.

white sandwich bread, extravirgin olive oil, cherry tomatoes, mayonnaise, lemon juice, basil, mozzarella, kosher salt, panko, bacon

Taken from food52.com/recipes/5962-cherry-tomato-brown-bettys (may not work)