Side Dishes
Caprese Gratin
A gratin [GRAH-tn] is any dish that’s covered with cheese or bread crumbs, then browned in the oven. This one features fresh tomato and mozzarella slices dressed with olive oil, balsamic vinegar, and fresh basil — the staples of Italy’s caprese [kah-PREH-seh] salad.
Although a caprese salad isn’t traditionally baked, the idea of turning it into a gratin really isn’t that far-fetched — just cross the border from Italy to the south of France, and baked tomatoes with a crumb topping are standard fare.
Ingredients
FOR THE CRUMB TOPPING, PULSE:
FOR THE GRATIN, SLICE:
DRIZZLE:
Test Kitchen Tip
White balsamic vinegar is similar to regular, it’s just a bit milder and won’t darken the gratin. Either type will do.
Instructions
Preheat oven to 400°.
For the crumb topping, pulse bread, 1 Tbsp. oil, zest, and garlic in a food processor to fine crumbs.
Brush a 1-qt. gratin dish with oil; sprinkle with ½ cup crumb topping.
For the gratin, slice tomatoes ½-inch thick; season with salt and pepper. Slice mozzarella 1/4-inch thick; halve slices. Alternate layers of tomato and mozzarella in prepared dish, covering cheese as much as possible with tomatoes to prevent too much melting. Drizzle oil over gratin, then sprinkle with remaining 1 cup crumb topping.
Bake gratin until cheese is bubbly and crumbs are golden, 20–25 minutes.
Drizzle gratin with vinegar, then sprinkle basil over top.
To cleanly slice mozzarella, wrap dental floss around it, then pull the floss over the top and through.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 167
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 23mg 7%
Sodium 56mg 2%
Carbs 8g 2%
Fiber 2g 8%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.