Recipes Garlicky Cherry Tomato and Bread Gratin Be the first to rate & review! The cherry tomatoes in Jacques Pépin's simple gratin add color to a winter menu and hold their shape well during cooking. More Delicious Side Dishes By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on June 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Active Time: 20 mins Total Time: 1 hrs Yield: 6 Ingredients One 5-ounce piece of day-old French baguette with crust, cut into 1-inch cubes (5 cups) 1 1/2 pounds small cherry tomatoes 1/3 cup extra-virgin olive oil 3 medium garlic cloves, thinly sliced 1/2 cup chopped flat-leaf parsley 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper Directions Preheat the oven to 375°. Lightly oil a 10-inch ceramic quiche dish. In a large bowl, toss the bread cubes with the tomatoes, olive oil, garlic, parsley, Parmigiano-Reggiano and salt and pepper. Scrape the mixture into the baking dish and bake in the center of the oven for 35 minutes, or until the bread cubes are browned and crisp and the tomatoes are very tender. Serve warm or at room temperature. Rate it Print