This gratin, featuring summer’s burst of new-crop Brentwood. You can adjust this to your own taste meat. This should go especially well with chicken.
1/3 cup extra virgin olive oil + more for greasing the baking dish
5 to 6 cups 1-inch cubed French baguette with crust
4 cups (about 1 1/2 pounds) ripe small cherry tomatoes (various colors if possible)
2 to 3 garlic cloves, thinly sliced
1/2 cup chopped flat leaf parsley
1/4 cup fresh minced basil
1/2 cup grated Parmigiano-Reggiano cheese + more, if desired
kosher salt and ground black pepper to taste
Place the rack in the center of the oven and preheat the oven to 375 degrees. Oil a 2 1/2 to 3-quart gratin dish.
In a large bowl, combine the bread cubes, tomatoes, olive oil, garlic, parsley, basil and cheese; add salt and pepper to taste. Scrape the mixture into the prepared baking dish.
Bake for about 30 minutes, until the bread cubes are brown and crisp and the tomatoes tender.
Serve warm or at room temperature.
Serves 8 to 10.
