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
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.