Best 5 Tomato Gruyère Melts Recipes

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Indulge in the delectable flavors of melted Gruyère cheese, juicy tomatoes, and crusty bread with our collection of tantalizing Tomato Gruyère Melts recipes. These culinary creations are a symphony of textures and tastes, perfect for a quick and satisfying meal or a delightful appetizer. From classic Tomato Gruyère Melts to innovative variations like the Prosciutto and Arugula Melt and the Tomato and Goat Cheese Melt, our recipes offer a range of options to suit every palate. Each recipe is meticulously crafted with easy-to-follow instructions, ensuring a successful and enjoyable cooking experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED TOMATO COBBLER WITH GRUYERE CRUST



Mixed Tomato Cobbler with Gruyere Crust image

Resist temptation, and allow the cobbler to cool to room temperature before serving so tomato juices have time to collect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

2 3/4 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons salt
2 1/2 teaspoons granulated sugar
1 1/4 cups grated Gruyere cheese
1 cup (2 sticks) plus 1 tablespoon unsalted butter, cold, cut into pieces
1 large onion, diced
3 cloves garlic, minced
2 pounds assorted cherry tomatoes
1/2 cup chopped basil
Freshly ground black pepper
1 large egg

Steps:

  • In the bowl of a food processor, combine 2 1/2 cups flour, 1 teaspoon salt, 1 teaspoon granulated sugar, and 1 cup Gruyere cheese. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, pour ice water (about 1/4 cup) little by little through feed tube. Pulse until dough holds together without becoming wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  • Divide dough into two equal balls. Flatten each into a disk; wrap in plastic. Transfer to refrigerator; chill 1 hour.
  • Melt remaining tablespoon butter in large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, 5 to 7 minutes. Transfer to a bowl to cool slightly.
  • Place tomatoes in a large bowl. Toss with remaining 1/4 cup plus 2 tablespoons flour, 1 1/2 teaspoons salt, and 1 1/2 teaspoons granulated sugar, and basil and pepper. When onion mixture is cooled, add to tomato mixture, and toss to combine. Transfer mixture to a deep 9 1/2- or 10-inch pie dish. Set aside.
  • Heat oven to 375 degrees. Roll out half the dough into a circle 1 inch larger than pie dish. Remaining dough may be frozen up to 1 month. Transfer rolled dough to top of dish; tuck in edges to seal. Make three to four small slits in crust; form a decorative edge if desired. In small bowl, mix egg with 1 teaspoon water. Brush egg glaze over crust; sprinkle crust with remaining 1/4 cup cheese. Place pie dish on a baking sheet to catch drips; bake until crust is golden and insides are bubbling, about 50 minutes. Let cobbler cool before serving.

SMOKY TOMATO SOUP WITH GRUYERE TOASTS



Smoky Tomato Soup With Gruyere Toasts image

This is a very nice, creamy tomato soup recipe from Food and Wine Magazine. I like to make it in the summer with tomaotes from my garden. The gruyere toasts really make this recipe special, but the soup is delicious on its own. I especially like that it's a simple, quick soup with great flavor. Enjoy!

Provided by LifeIsGood

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 onion, cut into 1/4 inch dice
2 garlic cloves, crushed
2 teaspoons sweet smoked paprika
3 1/2 lbs tomatoes, quartered
1/2 cup water
1 thyme, sprig
1 bay leaf
kosher salt & freshly ground black pepper, to taste
1/4 cup plus 2 tablespoons heavy cream
8 baguette, slices cut 1/4 inch thick on the bias
2 ounces gruyere cheese, coarsely grated, about 3/4 C

Steps:

  • In a soup pot, melt the butter in the oil. Add the onion and garlic and cook over medium-high heat until tender, about 5 minutes. Add the paprika and cook until it gets fragrant, about 30 seconds. Add the tomatoes, water, thyme and bay leaf, then season with salt and pepper to taste. Bring to a boil. Cover and simmer until the tomatoes start breaking down, about 15 minutes. Discard the thyme sprig and bay leaf.
  • Preheat the broiler. In a blender, puree the soup in batches. Strain the soup back into the pot - pressing on the solids (use a strainer with larger holes. This just separates out the bits of tomato skin/seeds that didn't blend.) Stir in the cream and season with salt and pepper again, to taste.
  • Meanwhile, put the baguette slices on a baking sheet and broil 6 inches away from the heat until lightly toasted on both sides, about 2 minutes total. top the toasts with the Gruyere and broil for about 30 seconds more, until the cheese gets bubbly.
  • ladle the soup into bowls and serve with the Gruyere toasts. Enjoy!

SLOW-ROASTED TOMATO & GRUYèRE TART



Slow-roasted tomato & gruyère tart image

Slow-roasting tomatoes will intensify their flavour and sweetness. Serve warm for best results

Provided by Mary Cadogan

Categories     Lunch, Main course

Time 3h

Number Of Ingredients 12

200g plain flour , plus extra for dusting
100g butter , cut into small pieces
50g grated gruyère (or vegetarian alternative)
500g smallish vine tomatoes , halved
1 tbsp olive oil
handful basil leaves , torn
3 tbsp pesto (choose a vegetarian one)
2 eggs
150ml single cream
150ml milk
100g grated gruyère (or vegetarian alternative)
handful black olives

Steps:

  • Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
  • To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
  • Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
  • Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.

Nutrition Facts : Calories 496 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium

TUNA AND ROASTED TOMATO MELT



Tuna and Roasted Tomato Melt image

This is a straightforward version of the classic sandwich-with a few improvements. We opt for good-quality tuna, we use celery root instead of celery, and we roast the tomatoes to extract the most flavor. Since this is a warm sandwich, the roasted tomato actually holds up better than would its raw counterpart. We think you'll agree that the addition of the fresh oregano brings out the flavor of the cheese.

Yield makes 8 open-faced sandwiches (2 per person)

Number Of Ingredients 9

2 (6-ounce) cans tuna packed in olive oil, drained
1/4 cup peeled and finely diced celery root
1/4 cup finely diced red onion
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried Sicilian oregano, plus additional for seasoning
4 tablespoons Mayonnaise (page 176)
Juice from 1/2 lemon
4 English muffins
8 tablespoons chopped Roasted Tomatoes (page 195)
8 slices Gruyère cheese

Steps:

  • Preheat the oven to 350°F.
  • In a bowl, flake the tuna with a fork and combine with the celery root, onion, and 1 teaspoon oregano. Add the mayonnaise and lemon juice, and mix well.
  • Toast the English muffins and top each slice with the tomatoes, followed by the tuna salad and the cheese, and season with the oregano. Place the sandwiches in the oven and remove once the cheese is melted. Serve open-faced.

TOMATO GRUYèRE MELTS



Tomato Gruyère Melts image

Categories     Sandwich     Cheese     Tomato     Bake     Kid-Friendly     Fall     Fontina     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 6

2 English muffins, split
1 large beefsteak tomato, cut into 4 (3/4-inch-thick) slices and seeded
1 cup coarsely grated Gruyère (4 ounces)
1/4 cup chopped fresh basil
2 tablespoons dry bread crumbs
2 small garlic cloves, minced

Steps:

  • Preheat oven to 375°F.
  • Toast muffins until golden. Put 1 slice tomato on top of each muffin half and season with salt and pepper. Bake on a baking sheet in middle of oven until tomatoes are softened, 17 to 20 minutes.
  • Stir together cheese, basil, bread crumbs, and garlic and season with salt and pepper. Mound cheese mixture on top of tomatoes and bake until melted, about 5 minutes.

Tips:

  • For perfectly toasted bread, use a thick, sturdy bread like sourdough or French bread. This will help it hold up to the melted cheese and tomato sauce.
  • Use a variety of cheeses to create a flavorful melt. Gruyère is a classic choice, but you can also use cheddar, mozzarella, or fontina.
  • Don't be afraid to experiment with different toppings. Sliced avocado, bacon, or a fried egg would all be great additions to this melt.
  • Serve the melts immediately after they are made, while the cheese is still gooey and the bread is still crispy.

Conclusion:

Tomato Gruyère melts are a quick and easy meal that is perfect for a weeknight dinner or a casual lunch. They are also a great way to use up leftover tomato sauce and cheese. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.

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