Cider and Cherry Tomato Gratin

I usually find I have some cider leftover from most recipes using cider, and together with some bread and a few tomatoes you can have a tasty lunch. You can substitute the cider with some rich chicken or vegetable stock – an ideal tea for children.

CIDER & CHERRY TOMATO GRATIN

A GREAT SNACK ANYTIME.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 1

Ingredients

  • 12 CHERRY TOMS
  • 1 THICK SLICE STALE BREAD CRUSTS REMOVED
  • 1 TSP FRESH ROSEMARY COARSELY CHOPPED
  • APPROX 100ML DRY CIDER
  • 2 TBSP OLIVE OIL
  • SALT & PEPPER

OPTIONAL CHOICE OF TOPPINGS

  • 50 G GRATED CHEDDAR CHEESE
  • 50 G CRUMBLED FETA CHEESE
  • 2 RASHERS BACON CUT INTO PIECES

Instructions

  • GREASE A SHALLOW, 18CM OVEN-PROOF DISH OR FRYING PAN WITH 1TBSP OLIVE OIL.
  • BREAK THE BREAD INTO LARGE CHUNKS AND PLACE EVENLY ON THE BASE OF THE DISH.
  • SPRINKLE WITH SALT & PEPPER
  • POUR OVER THE CIDER AND TOSS LIGHTLY.
  • CHOP THE ROSEMARY COARSELY AND SPRINKLE OVER.
  • TOP WITH WHOLE CHERRY TOMATOES.
  • DRIZZLE WITH THE REMAINING OLIVE OIL.
  • LEAVE TO SOAK FOR A FEW MINUTES OR UNTIL READY TO BAKE.
  • ADD THE TOPPING IF USED
  • COOK FOR ABOUT 45 MINUTES IN A SLOW OVEN 150C/ GAS MARK 2, UNTIL CRISP AND GOLDEN ON THE TOP.

Notes

TIP: IF USING BROWN BREAD, ADD A LITTLE MORE CIDER AS IT ABSORBS MORE LIQUID.
GREAT SERVED WITH SAUSAGES!

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