• 3 medium tomatoes, sliced
• 1/4 cup olive oil 
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper 
• 1/4 cup fresh bread crumbs
• 1 cup (4 oz) Wood River Creamery Herbes de Provence Cheddar Gruyere, shredded
• 4 cups arugula
• 1 tbsp balsamic glaze
• 4 fresh basil leaves, torn 

Preheat broiler. Toss together tomatoes, oil, salt and pepper. On baking sheet, arrange 3 rows of tomato slices, overlapping tomatoes and spacing rows about 2 inches apart.

Toss bread crumbs with cheese; sprinkle evenly over tomatoes. Broil for 2 or 3 minutes or until cheese melts and bread crumbs are toasted. 

On serving platter, arrange bed of arugula; add rows of warm tomatoes over top. Drizzle with balsamic glaze and garnish with basil.

Tip: You can also serve this dish over pasta.