There is nothing like red ripe summer tomatoes. I love them freshly sliced with balsamic glaze and fresh basil. But this dish, adapted from a Fine Cooking recipe, is really special and a favorite of my family.
4 medium beefsteak tomatoes
½ cup fresh breadcrumbs
½ cup finely shredded fontina cheese
4 tablespoons extra-virgin olive oil, plus more for finishing
3 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
Fresh basil leaves, for garnish
Preheat the broiler, setting the rack about 6 inches from the heat. Meanwhile, cut out the stem ends of the tomatoes and cut each tomato crosswise into 3 or 4 slices, excluding the ends. Arrange in a large baking pan. Sprinkle with ¼ teaspoon of salt. In a bowl, stir together the breadcrumbs, cheese, oil, parsley, and thyme. Distribute evenly over the tomatoes.
Place on a rack 6 inches under the broiler. Broil until the crumbs turn golden brown, 2 to 3 minutes. Drizzle with olive oil, garnish with basil, and serve.