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Tomato-Goat Cheese Gratin



  • 2 tablespoons extra-virgin olive oil, plus extra for the dish
  • 1 1/4 cups coarse fresh bread crumbs from crusty bread (or unseasoned dried bread crumbs)
  • 1 1/2 pounds (about 3) large tomatoes, sliced 1 inch thick
  • Salt and freshly ground black pepper
  • 1 cup crumbled goat cheese
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons freshly grated Grana Padano or Parmesan cheese


Preheat the oven to 450°F.

  1. Oil a 9-inch square or oval gratin dish or casserole.
  2. Combine the olive oil and the bread crumbs in a small bowl, and set aside.
  3. Arrange a third of the tomato slices, slightly overlapping, in the prepared gratin dish.
  4. Season with salt and paper to taste, and sprinkle with one-third each of the goat cheese, bread-crumb mixture, and chives. Repeat with two more layers. Sprinkle the Grana Padano over the top.
  5. Bake in the middle of the oven until the gratin is bubbly and the crumbs are golden, 15 to 20 minutes.

Hudson Valley Restaurant Week is back this April 8-21!