Without a doubt Ina Garten, The Barefoot Contessa, is my favorite of the celebrity chefs! Her recipes just work for my tastebuds!
Each time I've prepared this recipe, I've altered it, largely in part to the abundance of grape tomatoes on-hand. And, with only Us2 Empty Nesters, we just need 1/2 the recipe. I'll list what the recipe calls for, but feel free to make adjustments ... plus or minus.
Provençal Tomato Gratin
3 pints Cherry or Grape Tomatoes, halved
1 1/2 tablespoons plus 1/4 cup Olive Oil (I always use less oil than called for. After all, fat is fat.)
1 teaspoon Thyme (Mine was fresh frozen)
S&P
3 large Garlic Cloves, peeled & finely chopped (I didn't reduce this. I love garlic!)
1/3 cup Fresh Flat-Leaf Parsley (I didn't have parsley. Went with 1 T of dried basil!)
2 cups Bread Cubes (I prefer PANKO, instead!)
- Preheat oven to 400 degrees.
- Slice the toms into halves and toss with a tablespoon of olive oil, thyme and S&P. Spread toms evenly in baking dish. I used my 9x9 brownie dish.
- Because I halved the recipe, there was no need to drag out my big food processor to make the topping. In the same bowl I used to toss the toms, I mixed the finely chopped garlic, basil, Panko and just enough olive oil to coat the mixture.
- Sprinkle the crumbs evenly over the toms.
- Bake 40 minutes until the crumbs are golden and the toms are bubbling.
Très Yum!
Oh. My. Goodness! Amazingly good & simple!
My son gave me Ina Garten's newest cookbook for Christmas! He knows me pretty well. It was my utmost pleasure when he wanted to cook one of the recipes for his fiance while I --not permitted to touch a thing-- coached him through it! Chicken with Wild Mushrooms never smelled so good prepared with love and you're not allowed to eat any!
Now, later in the year, as the bounty of summer's harvest piles in, I'm poring over Barefoot Contessa Foolproof Recipes You Can Trust to find a perfect vehicle for the varied colors, types and tastes of tomatoes. I used little yellow toms, red Romas and Kumato Brown Toms with fresh Basil! Of course, I just gotta play with my food, so I edited ever so slightly.
Tomato Crostini ... slightly modified
8 oz Fat Free Cream Cheese (softened)
6 oz Goat Cheese (softened)
2/3 cup Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
Kosher Salt & Freshly Ground Black Pepper, to taste
2 tablespoons+ Simply Greek Greek Salad Spice (but one could use minced garlic and onions)
2 tablespoons Red Wine Vinegar
2-3 lbs ripe heirloom, cherry or Roma tomatoes 1/2" chunks
3 tablespoons julienned fresh Basil Leaves (reserve some for garnish)
Baguette sliced diagonally into 1/2"-3/4" slices, slightly toasted
opt: toasted pine nuts
- A food processor makes it easier to pulse the softened cheeses, 1/3 cup of olive oil, Balsamic Vinegar, S&P into a smooth cream; however, the same may be accomplished a little slower with a fork or whisk.
- Up to an hour before serving, whisk together the Greek spice (or minced garlic and onions) with remaining olive oil, vinegar and some S&P. Add tomatoes and basil, stirring gently and set aside for 10+ minutes. Sample a bite to see if you need to add a little more S&P.
- To assemble the crostini, spread each toast with a generous amount of cheese mixture. With a slotted spoon, place colorful tomatoes on top, gently pressing them into the cheese so they don't fall off. Sprinkle with extra basil and serve.
I served the crostini alongside a version of Ina's French Flageolet Beans (page 192) in which I added a fistful of kale to bump up nutrient content when I converted it to fit my plant-based nutrition.
So, why do I play with my food and edit a great recipe? One reason is due to my choice to eat mostly-plant-based because of high LDL cholesterol and have seen a significant decrease. The other reason is that I use what I have in my pantry. If it's fairly comparable, the flavor will be similar. And, it's a frugal way to manage your cupboard budget as a good kitchen steward! I'd like to think Ina would approve. ;)
Without a doubt Ina Garten, The Barefoot Contessa, is my favorite of the celebrity chefs! Her recipes just work for my tastebuds! 
