Gratin Of Cherry Tomatoes With Ricotta And Basil Topping

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 lbs	908g / 32oz	Cherry tomatoes
		= (preferably a mixture of red and yellow)
1/4 cup	36g / 1.3oz	Fine dried bread crumbs
1		Garlic clove - minced
1/2 cup	73g / 2.6oz	Chopped fresh basil
3/4 teaspoon	3.8ml	Salt
1 tablespoon	15ml	Freshly-ground black pepper
1 cup	146g / 5.1oz	Ricotta cheese
2		Eggs
2 tablespoons	30ml	All-purpose flour
1/4 cup	59ml	Heavy cream

Recipe Instructions

Preheat the oven to 425 degrees.

Choose a shallow baking dish that is just large enough to hold the tomatoes snugly packed in a single layer. Using 2 tablespoons of the olive oil, grease the bottom and sides of the dish. Add the tomatoes, rolling them around to coat them with the oil.

In a small bowl, combine the bread crumbs, garlic, 5 tablespoons of the basil, 1/4 teaspoon of the salt, and the pepper. Sprinkle half of the mixture over the oiled tomatoes.

In a mixing bowl, combine the ricotta, the remaining 3 tablespoons basil and 1/2 teaspoon salt, the eggs, flour, and cream. Stir until well blended and creamy. Pour this mixture over the crumb-topped tomatoes. Sprinkle with the remaining bread crumb mixture and drizzle with the remaining 1 tablespoon olive oil.

Place in the oven and bake until the cheese is slightly browned and the tomatoes have not yet burst, about 15 minutes. Serve hot or at room temperature, spooned onto individual plates.

This recipe yields 6 to 8 servings.

Source:
Cookbook Digest, Mar/Apr, 1996

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