- 4 medium-sized ripe tomatoes, thinly sliced
- 1/2 cup finely chopped basil leaves
- 2 slices of whole grain bread, quartered
- 1/3 cup finely shredded Pecorino Romano (or Parmesan)
- 1 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- salt and pepper
- Preheat to 450 F
- In a food processor, coarsely pulse the bread quarters. Add cheese, garlic and olive oil, pulse to combine.
- Spread the bread crumb mix on a oil-coated shallow sheet, bake till sign of browning, 2-3 mins
- Place sliced tomatoes in a baking dish, sprinkle with basil, salt and pepper, repeat for each layer (2-3 layers)
- Bake layered tomatoes for 10 mins, sprinkle on toasted bread crumb, bake for 8-10 more mins
- Bon appétit!
Serving suggestions: wine, soup, protein …
NOTES: A refreshing transformation of the usually buttery/creamy gratin dish using fresh herb and tomatoes. Original recipe called for way too much bread (proven by the photo) and too little cheese. Above is the modified version. Pay attention when toasting the bread crumbs because they brown easily.