2 oz sliced pepperoni - you must try the wonderful all natural Olli pepperoni salame (available at the Green Barn of course)
1 cup panko (see note in this post)
1/4 cup plus 2 Tbsp olive oil
2 lbs broccoli, trimmed and cut into long spears
1/2-1 pint grape tomatoes
2 Tbsp Dijon mustard
1. Preheat the oven to 425º. In a mini food processor or blender, pulse the pepperoni with the garlic until finely chopped (If you don't have a mini processor just mince the garlic and pepperoni then add with crumbs to blender and pulse). Add the panko and pulse to combine.
2. In medium skillet, heat 2 Tbsp olive oil. Add the crumb mixture and cook over medium until crisp and golden, about 5 minutes. Scrape onto plate and let cool.
3. Meanwhile, in a large bowl, toss the broccoli and tomatoes with the remaining 1/4 cup of olive oil and season with salt. Spread on baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots. Brush once side with mustard and sprinkle with the crumbs, pressing slightly to help them adhere.