The mix of heirloom tomatoes are the main component of the gratin. Cannellini beans add protein and garlic, balsamic vinegar, leeks and nicoise olives add a truck load of flavor. The breadcrumb topping includes fresh thyme and grated parmesan cheese. You’re welcome.
What you’ll need:
1 whole wheat challah roll
1 oz Parmesan cheese
few sprigs of fresh thyme
1 ½ lb heirloom tomatoes
1 15 oz can white cannellini beans
4 sprigs of basil
2 cloves garlic
1 tablespoon balsamic vinegar
1 ½ oz nicoise olives
freshly ground black pepper
rimmed baking sheet
Preheat oven to 425°F. Tear roll into small pieces. Spread on a rimmed baking sheet and bake until lightly toasted, about 3 minutes.
Finely grate cheese. Remove leaves from thyme stems and finely chop (1 tablespoon). Toss toasted roll with parmesan and thyme and season with salt and pepper to taste.
Remove root end from leek, then finely slice into rounds. Rinse leek well in a bowl of water and drain. Cut tomatoes into thick slices. Season tomatoes generously with salt and pepper.
Prep beans, basil and garlic
Rinse and drain the beans. Remove basil leaves from stems and tear larger ones into pieces (reserve a few for garnish). Peel and thinly slice garlic.
Toss beans, basil, garlic, ¼ cup oil, vinegar, and leeks together in a large bowl. Season with salt and pepper. Gently fold in tomato slices then transfer to a baking dish, shingling tomatoes to arrange evenly. Cover tightly with foil and bake for 20 minutes.
Add olives and topping
Pit olives and roughly chop. Remove dish from oven. Uncover and scatter olives and breadcrumbs on top. Bake, uncovered, until breadcrumbs are golden brown, about 10 minutes. Garnish with more basil and serve.