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Categories:Viewed: 140 - Published at: 8 years ago
Ingredients
- 2 1/2 lbs. red, ripe tomatoes, cored and cut into 3/8 inch-thick slices (I used plum tomatoes instead)
- 1 t. coarse salt
- 1 c. part-skim ricotta cheese
- 1/2 c. packed basil leaves
- 2 lg. egg yolks
- 1T. all-purpose flour
- 1/2 t. onion salt
- 4 oz. Gruyere cheese, grated (1 cup)
- 2 English muffins, well toasted
- 1T. olive oil
Method
- 1. Spread tomato slices on paper-towel lined baking sheet. Sprinkle both sides with salt. Let drain slightly-about 15 minutes.
- 2. Heat oven to 375. Coat 2-qt. baking dish with non-stick cooking spray. Stir together ricotta, basil, egg yolks, flour and onion salt. Stir in 1/2 the grated cheese.
- 3. In food processor, (I used my blender) process English muffins until COARSE crumbs are formed.(about 1 1/4 cups). Sprinkle 1/2 cup crumbs mixture over bottom of prepared baking dish.
- 4. Place single layer of tomato slices, including ends, on top of the crumbs. Carefully spread all the ricotta cheese mixture over the tomatoes. Sprinkle with 2 T. of the crumbs. Top with remaining tomato slices, slightly overlapping. Brush with olive oil.
- 5. Bake gratin in 375 oven to 30 min. Sprinkle with remaining English muffin crumbs and remaining 1/2 c. cheese. Bake until cheese is melted and topping is lightly browned, about 15 min. Let stand 5 min. before serving.
