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Author Notes: I had one ripe Brandywine tomato left in the bowl last night, and wanted to add some spark to our dinner. The other ingredients are all "use what you've got." These were a winner! —ChefJune
tablespoons shredded Swiss cheese (we love Comté, the French version of Gruyère)
small shallot, finely chopped
teaspoon dried herbes de Provence
a few grinds of white pepper
large ripe heirloom tomato, sliced crosswise into 4 slices
- Heat your broiler. Place a sheet of aluminum foil (shiny side down) on a baking sheet. Place the tomato slices on the sheet.
- Combine all the ingredients except the tomato slices in a bowl and mix well.
- Mound 1/4 of the topping on each tomato slice. Use the back of a spoon to press down and evenly spread the cheese mixture over the tomato.
- Broil about 4 inches from the heat until the mixture is browned and bubbling (about 3 minutes). Serve immediately.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper