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Thursday, September 6, 2012

Tomato gratin provencal with garlic butter baguette

Baked tomatoes with cheese and herbs crust. Warm slices of oven-baked baguette generously slathered with herb and garlic butter before baking. Simple and so good.
P.S: Inspired from this dish here. If you like one, you'll surely like the other one too.

Last year: no cooking due to morning sickness (another kind of bun in the oven). :)

Ingredients (serves 2):
  • 200 g tomatoes
  • 1 tablespoon olive oil
  • 50 g grated emmentaler cheese
  • 2 tablespoons breadcrumbs
  • 1 teaspoon Herbes de Provence
  • salt and pepper to taste
For the baguette:
  • 1 French baguette
  • 30 g butter
  • 2 garlic cloves
  • 1/2 teaspoon Herbes de Provence
  • salt and pepper to taste

Preheat oven to 180 degrees C. Cut the baguette in slices (but not all the way). Puree the garlic with the butter (or just mix it very well with a fork). Also mix in the herbs and salt and pepper. Put the garlic butter thus formed through the cuts in the baguette.

Chop up the tomatoes. Put them in an ovenproof dish. Mix with the oil, salt, pepper, herbs (we added a bit of extra rosemary we had lying around):

Sprinkle the herbs and cheese over the tomatoes. Put them in the oven, next to the baguette.

Bake for 7-8 minutes. Take out, transfer to serving bowls, break the baguette in slices and dig in! :)

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