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Tomato-Basil Gratin More Recipes Like This


Ingredients: Metric Units
3 Tbsp. olive oil
2 lbs. cherry tomatoes
1/4 c. fine dried bread crumbs
1 clove garlic, minced
8 Tbsp. chopped fresh basil (divided)
3/4 tsp. salt (divided)
1 Tbsp. freshly ground black pepper
1 c. ricotta cheese
2 eggs
2 Tbsp. flour
1/4 c. heavy cream
Directions:
Showcase summer's bounty with this gratin.

Preheat oven to 425F.

Choose a shallow baking dish that's large enough to hold all the tomatoes in one packed layer. Coat dish with oil.

Add tomatoes to the dish, roll to coat with oil.

In a small bowl, combine bread crumbs, garlic, the pepper, 5 Tbsp. of the basil, 1/4 tsp. of the salt. Sprinkle half this mixture over the tomatoes. Set the other half aside.

In a mixing bowl, combine ricotta, the remaining basil (3 Tbsp.), the remainin salt (1/2 tsp.), eggs, flour, and cream. Stir until blended. Pour over tomatoes.

Sprinkle with remaining half bread crumb mixture, drizzle with oil. Bake at 425F until slightly browned, about 15 min.

 

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Contributed on: and modified on Sunday April 6th, 2008