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Comté and Tomato Gratin

Comté and Tomato Gratin
Serves 4
In this recipe, an herbed Comté and breadcrumb topping provides a crisp, cheesy counterpoint to juicy, sweet tomatoes. The result is as beautiful as it is delicious! Serve the gratin as a side dish with fish or grilled meat, or on its own with some crusty bread for mopping up those mouthwatering juices.
  1. Olive oil for dish
  2. 4 ounces Comté, shredded (2 scant cups shredded)
  3. ½ cup fresh breadcrumbs (preferably from a day old baguette)
  4. 1 tablespoon minced fresh parsley
  5. 1 teaspoon minced fresh thyme
  6. 1 small garlic clove, minced
  7. Salt and freshly ground black pepper
  8. 2 pounds tomatoes, cored and sliced ¼-inch thick
  1. Preheat the oven to 500°F. Coat a 9x13inch baking dish lightly with olive oil.
  2. In a small bowl, toss together the Comté, breadcrumbs, parsley, thyme, garlic and a pinch of salt and pepper.
  3. Layer the tomato slices in the baking dish, overlapping them slightly. Season with salt and pepper. Sprinkle the Comté topping evenly over the tomatoes.
  4. Bake 10 minutes, or until the topping is light golden. Serve warm or at room temperature. Bon appétit!
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Culture Cheese

culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Nicki Sizemore

Nicki Sizemore is a food stylist, video host, and cooking instructor with over a decade of experience in the food and wine industry. She has produced and hosted videos for Fine Cooking magazine, Eggland’s Best, and the Comté Cheese Association, and has appeared on camera for Handmade TV and in the Now You’re Cookin! series pilot for National Public Television

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