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Gratineed Tomatoes with Asiago and Fresh Herbs Recipe

Gratineed Tomatoes with Asiago and Fresh Herbs Recipe

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Gratineed Tomatoes with Asiago and Fresh Herbs

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side dish

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Gratinéed Tomatoes with Asiago and Fresh Herbs
By Melissa Pellegrino
Read reviews (3)
Slices of ripe tomato are sprinkled with cheesy, herb-flecked breadcrumbs and then quickly run them under the broiler until the crumbs are browned and crisp. They make a great pairing with grilled or broiled steak or chicken.
Serves 6
Extra-virgin olive oil
Medium beefsteak tomatoes, (about 6 oz. each), sliced 1/4-inch thick
Kosher salt and freshly ground black pepper
/4 cup coarse fresh breadcrumbs
/4 cup finely grated Asiago cheese
Tbs. chopped fresh flat-leaf parsley
Tsp. coarsely 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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