La Dolce Viti

In Highland Park, a poolside Bastille Day party worthy of a king, courtesy of chef Gabriel Viti

By Gina Bazer
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Green Zebra Heirloom Tomatoes Provençal

/ serves 8

  • 4 medium Green Zebra tomatoes
  • 6 oz. Parmigiano-Reggiano cheese, grated
  • 6 tbsp. virgin olive oil
  • 1 tbsp. garlic, chopped
  • 1 tbsp. parsley, chopped
    salt and pepper

Slice tomatoes into halves, evenly. Mix all other ingredients together. Lightly season the tomatoes with salt and pepper. Apply the cheese mixture to the top of the tomatoes with a spoon. Place the tomatoes on a sheet pan and broil until golden brown; at that point they will be warm in the center and ready to serve.

 

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This article appears in the July - August 2009 issue of Chicago Home + Garden Magazine.

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