Warm bread and ripe tomatoes, what a pairing. I could stop there - with a shake or two of salt and pepper - and be very happy. But add garlic, a drizzle of olive oil, a little cheese, fresh herbs, and a blast of heat - oh my. Gilding the lily perhaps, especially when both the bread and tomatoes are seriously good, but what the heck, especially when it's so easy to put together? If all this sounds familiar, it could be because I wrote about this dish oh, about the same time last year, after devouring it at our friends Kris & Harry's. The key is good, home-grown cherry tomatoes, available starting...right about now (check your garden, farmer's market, co-op, or Whole Foods).
I think the gratin makes a perfectly lovely meal all on its own (a glass of wine is a nice addition), but as you might imagine, crusty bread and juicy tomatoes are pretty fab alongside chicken as well. Or fish. Or steak. And oh, leftover the next day, reheated alongside an over-easy egg, yes.
You get the picture. Recipe here.
