Gigi Hudson Valley will be at the market this Sunday with tastings from owner, Laura Pensiero’s wonderful cookbook, Hudson Valley Mediterranean.
To help us celebrate Tomato Day, tastings of her delicious Tomato-Goat Cheese Gratin will be served.
Tomato–Goat Cheese Gratin
Summer is supposed to be simple, fresh, and easy. This recipe fits the bill – it takes minutes to prepare and makes a great impression on family or guests. From Hudson Valley Mediterranean: The Gigi Good Food Cookbook (HarperCollins/Pensiero, 2009)
Makes 4 servings
- 2 tablespoons extra-virgin olive oil
- 1 ¼ cups coarse bread crumbs from crusty bread (substitute unseasoned breadcrumbs)
- 1½ pounds large tomatoes (about 3), sliced 1/- inch thick
- Salt and freshly ground black pepper
- 1 cup (4 ounces) crumbled Coach Farm goat cheese
- 3 tablespoons chopped chives
- 2 tablespoons grated Parmesan
Preheat the oven to 450°F.
In a small bowl, combine the olive oil and bread crumbs. Set aside.
Arrange ⅓ of the tomato slices, slightly overlapping, in an oiled 9-inch square or oval gratin dish or casserole. Season with salt and pepper and sprinkle with ⅓ each of the goat cheese, bread crumb mixture, and chives. Repeat with two more layers of tomatoes, toppings, and salt and pepper seasoning. Sprinkle the gratin with the Parmesan.
Bake in the middle of the oven until bubbly and the crumbs are golden, 15 to 20 minutes.
Variations:
- * Add pitted olives and or good quality tuna.
- * Substitute 4 ounces of your favorite shredded or crumbled cheese. Fresh mozzarella works great.
Leftovers: This dish is really good warmed or at room temperature.
Nutrition: Fresh, juicy tomatoes are rich in vitamin C and lycopene, a powerful antioxidant.
Economy: $ When tomatoes are coming in people are giving them away. If you don’t garden, ask your over-harvest friends for a basket.
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