Provencal Tomato Gratin

• 2 cloves garlic, peeled and minced
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh Italian parsley
• 4 large tomatoes, cut into 1/4-inch-thick slices
• Salt and freshly ground pepper to taste
• 1/2 cup coarsely chopped imported black olives
• 3 ounces reduced-fat goat cheese, crumbled
• 2 tablespoons dried bread crumbs
• 2 teaspoons olive oil

1. Preheat the oven to 350 degrees.
2. Combine the garlic, thyme and parsley.
3. Place half of the tomato slices in overlapping layers in a 10-inch quiche dish.
4. Season with salt and pepper.
5. Sprinkle with half of the garlic-herb mixture.
6. Top with half of the olives and half of the goat cheese.
7. Repeat the layers.
8. Sprinkle the bread crumbs over the top.
9. Drizzle with olive oil.
10. Bake for 30 minutes.
11. Divide among 4 plates and serve immediately.

garlic, thyme, fresh italian parsley, tomatoes, salt, imported black olives, goat cheese, bread crumbs, olive oil

Taken from cooking.nytimes.com/recipes/11093 (may not work)