Roasted Tomato Hot Brown
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Roasted Tomato Hot Brown
Category
Vegetables
Ingredients
- beefsteak tomato halves
- cooked bacon
- Gruyere bechamel
- toasted almonds
- red pepper brunoise
- 1 tablespoon Fustini's Tuscan Herb olive oil
- 1 small shallot - minced
- 2 tablespoons butter
- 3 tablespoons AP flour (or almond flour)
- 2 cups of milk
- pinch nutmeg
- salt
- white pepper
- 1 cup Gruyere or Aged Swiss cheese - grated
Ingredients
Gruyere Bechamel
Directions
- Preheat broiler and set a rack so the tomato halves are near the broiler. Place the tomato halves on broiler pan, cut side up. Crumble bacon pieces all over the top liberally with bechamel. Broil tomatoes until cheese is very brown and bubbly and tomatoes are hot. Remove from broiler and serve with a garnish of toasted almonds and red pepper Brunoise.
- Heat olive oil and butter in a medium-size pot over moderate heat. Add shallots and cook one minute Add flour and stir with a whisk to combine. Cook for several minutes stirring constantly. Heat milk in a separate pot then add to butter and whisk to combine. Bring to simmer and season with salt, nutmeg and white pepper. Once simmering and thick, remove from heat and whisk in cheese. Whisk until all cheese is melted and sauce is shiny. Let cool to room temperature.