Gratineed Tomatoes with Asiago and Fresh Herbs
by Gina Jantzen

URL Source:
Source: Fine Cooking, Issue 112, page 45
Course: Appetizers
Cuisine: Italian
Food Group: Fruit
Serves: 6


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.