3 whole fat, juicy tomatoes, sliced 1/2 inch thick
3 oz. fresh creamy goat cheese
olive oil
1 teaspoon chopped garlic
1 tablespoon chopped olives, I use Kalamatas
Heavy cream as needed
Brush olive oil on the gratin dish, layer half the tomatoes. Break up half the goat's cheese, all the garlic and chopped olives on the sliced tomatoes. Layer the rest of the tomatoes and the goat cheese and pour cream 3/4 of way up the side of the gratin dish. Bake slowly for 45 minutes at 325 degrees or until in is cooked and brown under the broiler for 3 or 4 minutes until it is golden brown.
- Recipe courtesy of Brenda Athanus