Gratineed Tomatoes with Asiago and Fresh Herbs
Source: Fine Cooking, Issue 112, page 45
Food Group: Fruit
|Extra-virgin olive oil|
|3 medium Beefsteak tomatoes (6 oz. each), sliced 1/4 inch thick|
|Kosher salt and fresh ground pepper|
|1/4 cup(s) Coarse fresh breadcrumbs|
|1/4 cup(s) Finely grated Asiago cheese|
|1 tablespoon(s) Chopped fresh flat-leaf parsley|
|1 teaspoon(s) Coarsly chopped fresh thyme|
Position a rack 6 inches from the broiler element and heat the broiler on high. Lightly oil a 10x12-inch (or similar size) broiler-safe baking dish. Arrange the tomato slices in the baking dish in a single, slightly overlapping layer. Sprinkle with 1/4 tsp salt.
In a small bowl, mix together the breadcrumbs, Asiago, parsley, thyme, 2 tsp. olive oil, a pinch of salt, and 1/8 tsp. pepper. Sprinkle the breadcrumb mixture evenly over the tomatoes.
Broil until the breadcrumbs are a deep golden-brown, 2 to 3 minutes. Drizzle with more olive oil and serve immediately.