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A gratin is any dish topped with cheese or breadcrumbs mixed with butter, then heated until browned—but it needn’t be heavy. This one has plenty of garden-fresh tomatoes and herbs, a touch of full-flavored cheese and a crispy crumb topping.
- 4 slices whole-grain bread, torn into quarters
- 1 tablespoon minced garlic
- 1 tablespoon extra-virgin olive oil
- 1/3 cup finely shredded Pecorino Romano or Parmesan cheese
- 4 medium tomatoes, sliced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
Preheat oven to 450 degrees F. Coat a shallow 2-quart baking dish with nonstick spray.
Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
128 calories; 4g total fat; 1g total saturated fat; 4mg cholesterol; 303mg sodium; 17g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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