Tomato and Goat Cheese Gratin
- 3 large tomatoes or 4 smaller ones
- 4 oz. weight - goat cheese
- 2/3 oz. weight - basil, approx 1/2 cup chopped. Divided.
- 1 Tablespoon minced garlic, divided.
- 1/2 cup Panko bread crumbs
- 3 Tablespoons olive oil, divided.
- Salt and pepper to taste
Adapted from aveggiegoodday.com
Preheat oven to 425º. Spray a 9 x 9 inch casserole dish with cooking spray.
Reserve some basil for garnish.
Slice tomatoes into ¼ inch slices. You don't have to measure, just guess.
Using half the tomatoes, place a layer of them in the casserole dish, overlapping the sides, if necessary. Next, evenly spread a layer, using half of the chopped basil. Sprinkle half the garlic over that. For the next layer, repeat with tomatoes, basil and the rest of the garlic. Over the top, drizzle 2 tablespoons of olive oil and sprinkle with salt and pepper.
Bake casserole for 10 minutes. While it's baking, to your panko crumbs, add the remaining tablespoon of olive oil and some salt and pepper. Stir to combine.
After 10 minutes of baking time has passed, remove casserole from oven. Pinch off pieces of goat cheese and drop over the top, as evenly as possible. Top the casserole with the seasoned panko bread crumb mix. Return to the oven for an additional 10 minutes or until the crumb topping is nice and golden. Garnish with the reserved basil.