by ChefJune
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my 77 recipes »
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ChefJune's Notes:
2 tablespoons mayonnaise Ask a question about this ingredient
2 tablespoons shredded Swiss cheese (we love Comté, the French version of Gruyère) Ask a question about this ingredient
1 small shallot, finely chopped Ask a question about this ingredient
1/8 teaspoon dried herbes de Provence Ask a question about this ingredient
a few grinds of white pepper Ask a question about this ingredient
1 large ripe heirloom tomato, sliced crosswise into 4 slices Ask a question about this ingredient
Heat your broiler. Place a sheet of aluminum foil (shiny side down) on a baking sheet. Place the tomato slices on the sheet.
Ask a question about this stepCombine all the ingredients except the tomato slices in a bowl and mix well.
Ask a question about this stepMound 1/4 of the topping on each tomato slice. Use the back of a spoon to press down and evenly spread the cheese mixture over the tomato.
Ask a question about this stepBroil about 4 inches from the heat until the mixture is browned and bubbling (about 3 minutes). Serve immediately.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
Sounds like something that would be great for lunch too!