Tomato Cheese Gratin
Source of Recipe
Family Circle 8/5/03
List of Ingredients
- 2 1/2 lbs ripe red tomatoes, cored and cut into 3/8" thick slices
- 1 tsp coarse salt
- 1 cup part-skim ricotta cheese
- 1/2 cup packed basil leaves, rinsed and chopped
- 2 large egg yolks
- 1 T all-purpose flour
- 1/2 tsp onion salt
- 4 oz Gruyere cheese, grated (1 cup)
- 2 English muffins, well toasted
- 1 T olive oil
Instructions
- Spread tomato slices on paper towel-lined baking sheet. Sprinkle both sides with coarse salt. Let drain slightly, about 15 minutes.
- Heat oven to 375 degrees. Coat 2 quart oval baking dish with nonstick cooking spray. In medium-size bowl, stir together ricotta cheese, basil, egg yolks, flour and onion salt. Stir in half the grated cheese, about 1/2 cup.
- In food processor, process English muffins until coarse crumbs are formed (about 1 1/4 cups). Sprinkle 1/2 cup crumbs over bottom of prepared baking dish.
- Place single layer of tomato slices, including the ends, on top of crumbs. Carefully spread all the ricotta cheese mixture over tomatoes. Sprinkle with 2 T of English muffin crumbs. Top with remaining tomato slices, slightly overlapping. Brush with olive oil.
- Bake gratin in 375 degree oven for 30 minutes. Sprinkle with remaining English muffin crumbs and remaining 1/2 cup grated cheese. Bake until cheese is melted and topping is lightly browned, about 15 minutes. Let stand 5 minutes before serving.
Final Comments
Makes: 6 servings
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