- 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
- 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.