I adapted this recipe from one I found in an old Specialties of Indiana cookbook. It’s a very light entrée – nice for lunch with a small salad.
SWISS TOMATO BAKE
- 1 cup cracker crumbs (Club crackers)
- 2 Tblsp. melted butter
- 1 cup of halved cherry tomatoes (or tomato slices)
- 2 eggs
- 2 Tblsp. minced dry onions
- ¾ cup sour cream
- ½ tsp. salt
- Dash of black pepper
- 2 cups of shredded Swiss cheese (8 oz.)
- Sprinkle of smoked paprika
Preheat oven to 375 degrees F
In an 8 inch pan place cracker crumbs and melted butter Stir crumbs and butter together until blended, then press onto the bottom of the pan. Place tomatoes on top of crust.
In a small bowl, whisk the eggs until slightly beaten. Add dry onions, and sour cream, salt and pepper.
Whisk until blended thoroughly. Stir in the shredded Swiss cheese. Spread this mixture over the crust and tomatoes.
Sprinkle lightly with smoked paprika.
Bake @ 375 degrees F for 25-30 minutes. Remove pan to wire rack and let stand for 5-10 minutes before serving.
4 lunch-sized servings
Since this was a light dish, I served it along with a peach cobbler for dessert.
Click here for the Peach Cobbler recipe