Baked Heirloom Tomatoes With Epoisess Cheese

Here is a recipe of utter simplicity (it contains but four ingredients) that depends completely on the quality of the ingredients: vine-ripened tomatoes, artisan cheese, fine extra virgin olive oil and sea salt. It's a dish that we only serve...

Here is a recipe of utter simplicity (it contains but four ingredients) that depends completely on the quality of the ingredients: vine-ripened tomatoes, artisan cheese, fine extra virgin olive oil and sea salt. It's a dish that we only serve during the height of the tomato season when the Yolo County organic farmers deliver endless cases of brilliantly colored heirloom tomatoes. Ripe heirloom tomatoes (preferably different colors)
2-1/2 oz. Epoisses cheese
quality sea salt
good extra virgin olive oil

Line the bottom of a ceramic baking dish line with tomatoes that have been skinned and cut into 1/4-inch slices. Sprinkle with sea salt. Spread one half of the cheese over the tomatoes and drizzle with your finest virgin olive oil. Repeat for a second layer. Bake in a pre-heated 350° oven for 8-10 minutes until the cheese melts and the tomatoes release their juices. Garnish with some finely chopped parsley and serve with baguettes.