- Serves 4
I love heirloom tomatoes but I never buy them at the store. I used to but they are expensive and every time when I got them home and tasted them they were flavorless. I don't know why, they seem ripe, but they just don't have any taste. On the other hand garden tomatoes, of almost any kind, tend to be delicious. That is my spiel, hint, hint nudge, nudge to any grocery that may read this if I am going to pay more make sure the tomatoes taste great. Moving on. I like tomatoes with some acid to cut the sweetness and Box Car Willie's do that, so do Wisconsin 55's but the 55's are not heirloom. I had some yellow tomatoes to use so I threw then into the mix, hence the name of the recipe. - thirschfeld —thirschfeld
Test Kitchen Notes
This is the perfect rainy summer day dish: Oozy cheese sauce over crispy prosciutto and tender tomatoes. It seems like this would take a while to make, but it comes together very quickly. The recipe didn't specify, so I used fresh breadcrumbs, not dried. If the cheese sauce starts to separate, just give it a good whisking and things should smooth right out. I made mine in little gratin dishes which was a great idea, and we used some bread to sop up all the cheesy, juicy goodness in the bottom of the dishes. - Savorykitchen —The Editors
each, 1/2 to 3/4 inch thick slices of tomato
thin slices of prosciutto
Kosher salt and fresh ground pepper
- Turn on your broiler and place an oven wrack 8 inches below it. Place 4 eight inch ramekins onto a sheet tray.
- Place three slices of tomato into each 8 inch ramekin.
- Place the beer into a sauce pan and place it over medium heat. Add the worcestershire sauce, Dijon and hot sauce stirring to combine and then bringing it to a boil.
- Reduce the heat to low and add the cheese. Stir to melt the cheese and then add the bread crumbs. Season with salt and pepper. Taste and adjust the seasoning as needed. Once it has thickened add the butter and stir it until it has melted. Reduce the heat to as low as it will go. if it seems to thick add more beer to thin it out.
- Slide the tomatoes into the oven and set a timer for four minutes. At the end of four minutes remove the sheet tray from the oven and place a piece of prosciutto across the tops of the tomatoes.
- Place back into the oven and crisp the prosciutto, about another 4 minutes. Once again remove from the oven.
- Spoon the sauce in equal amounts over the prosciutto and tomatoes and go back to the oven with it. Broil until brown and bubbly. Another 4 minutes or so. You may need to rotate the tray in order to brown them evenly so keep an eye on them. This dish will be extremely hot so let it rest for about 3-5 minutes before serving.