Gratineed Tomatoes with Asiago and Fresh Herbs Source: Fine Cooking, Issue 112, page 45 Course: Appetizers Cuisine: Italian Food Group: Fruit Serves: 6 |
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Ingredients
| 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 |
Instructions
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. |
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