In this recipe, an herbed Comté and breadcrumb topping provides a crisp, cheesy counterpoint to juicy, sweet tomatoes. The result is as beautiful as it is delicious! Serve the gratin as a side dish with fish or grilled meat, or on its own with some crusty bread for mopping up those mouthwatering juices.

Preheat the oven to 500°F. Coat a 9x13inch baking dish lightly with olive oil.

In a small bowl, toss together the Comté, breadcrumbs, parsley, thyme, garlic and a pinch of salt and pepper.

Layer the tomato slices in the baking dish, overlapping them slightly. Season with salt and pepper. Sprinkle the Comté topping evenly over the tomatoes.

Bake 10 minutes, or until the topping is light golden. Serve warm or at room temperature. Bon appétit!

Recipe and photo courtesy of Comté Cheese Association, Nicki Sizemore