Back in Connecticut, I decided to adapt the recipe using my favorite cheeses and some local tomatoes. With a wave of crisp weather outside,and ripe end-of-summer tomatoes on hand, I had the makings for the ultimate savory crisp. It is a bubbly, warming dish with a tangy burst of tomato and crunchy cheese and herb topping.
Soft, unsalted butter for greasing casserole dish
5-6 chopped vine ripe tomatoes
2/3 c cubed Mozzarella
1/2 c grated Manchego
1/2 c grated Parmigiano Reggiano
1 t garlic powder
1 t dried oregano
1/4 c EVOO (plus more to drizzle)
1 1/2 c breadcrumbs (I used Panko)
1 t fresh thyme
1 t fresh chopped chives
Preheat the oven to 400 degrees Fahrenheit.
Grease all sides of a medium sized casserole dish with softened butter. Mix the chopped tomatoes with 1/3 cup Mozzarella, 1/4 cup Manchego, 1/4 cup Parmigiano Reggiano, garlic powder, and oregano, and pour into the casserole dish. In a small bowl, mix the breadcrumbs, EVOO, remaining cheeses, thyme and chives. Sprinkle the topping evenly over the tomato layer and drizzle with extra EVOO. Bake in the oven for 15 minutes until the top is golden brown. Serves 4.