Edit ModuleShow Tags

Cherry Tomato & Bread Gratin


If you like tomatoes and bread—which of course you do—then you'll love this simple summer gratin. Cherry tomatoes and bread are tossed with garlic, Parmesan cheese, fresh parsley, and olive oil, then baked until the bread is crusty and the tomatoes are tender and just starting to burst.

I could sit down with the pan and call it dinner, but that's not very friendly, so instead I make a big salad and split it with my family. The gratin is particularly pretty and delicious alongside grilled lamb chops or a whole roasted chicken, so keep it in mind for easy summer dinner parties.

If you manage to save a smidge for leftovers—and that's no small feat—the gratin is fantastic the next day, reheated until hot and crunchy and topped with a poached egg. Add a shower of more fresh herbs, plenty of salt and pepper, and you've got yourself a killer brunch.

Cherry Tomato & Bread Gratin

Photo by Stephanie Meyer

Jacques Pepin
Serves 4

One 6-oz piece of day-old French baguette with crust, cut into 1-inch cubes
1 1/2 lbs. small cherry tomatoes
1/3 c. extra-virgin olive oil
3 medium garlic cloves, thinly sliced
1/2 c. chopped flat-leaf parsley
1/2 c. plus 2 Tbsp. freshly grated Parmesan cheese
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Preheat oven to 375 degrees. Lightly oil a 10-inch ceramic quiche dish. In a large bowl, toss the bread cubs with the tomatoes, olive oil, garlic, parsley, 1/2 c. Parmesan, and salt and pepper. Scrape the mixture into the baking dish and bake in the center of the oven for 35 minutes, or until the bread cubes are browned and crisp and the tomatoes are very tender. Serve warm or at room temperature.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.

Top 6 Frozen Drinks in the Twin Cities

Find the best spiked slushees and frozen rosé here

Summer Events for Food Lovers

From quirky small town get-togethers to “The Great Minnesota Get-Together,” make sure not to miss these summer events celebrating delicious food.

Rosé All Summer

Start by raising a glass to National Rosé Day, but keep it up all summer with one of the most food-friendly wines—plus whip up icy frosé

Review: Red Sauce Rebellion in Excelsior

Excelsior's newest Water Street restaurant brings familiar Italian flavors with a well-executed red sauce
Edit ModuleShow Tags
Edit ModuleShow Tags