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.
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!
GREAT SERVED WITH SAUSAGES!
