When I picked up a container of cherry tomatoes from the farmer's market, I decided to use them to make a fresh, summery meal of tomato crisp. In the past I'd tried a similar recipe from Martha Stewart's Everyday Food cookbook, but that version involved making bread crumbs from scratch and baking it in the oven. I decided to improvise a simpler version to make it a more appealing dish for a warm summer evening.
Cut the tomatoes in half and spread them in a small baking dish. In a separate bowl, mix bread crumbs, Parmesan cheese, chopped fresh basil, and a drizzle of olive oil. Spread the mixture over the top of the tomatoes and microwave for two minute intervals. Keep checking it until the tomatoes just start to soften and release their juice (I don't think it took me more than five minutes total).