Four-Cheese Rolls with Cherry Tomatoes

This image courtesy of Joseph DeLeo

Four cheeses meld in an ethereal filling for rolled crêpes. Cherry tomatoes and basil strike a colorful accent. Serve these with snow peas and a salad adorned with grapes or nasturtium blossoms.

Makes8 crêpes; serves 4

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealbrunch, dinner, lunch

Taste and Texturecheesy, herby, juicy, rich, savory


  • Eight 6- or 7-inch buckwheat galettes or herb crêpes
  • 1¼ cups (10 ounces) ricotta cheese
  • ¾ cup (6 ounces) fresh white goat cheese at room temperature
  • ½ cup (2 ounces) shredded Gruyere or Jarlsberg cheese
  • 2 tablespoons; grated Parmesan cheese
  • 1 egg
  • 1/8 teaspoon freshly grated nutmeg
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • ½ cup red cherry tomatoes, halved
  • ½ cup gold cherry tomatoes
  • ¼ cup fresh basil leaves, sliced


  1. Prepare the crêpes. Preheat the oven to 375°F.

  2. To make the filling: In a medium bowl, mix the ricotta cheese, goat cheese, Gruyère, Parmesan, egg, and nutmeg.

  3. Spoon one-eighth of the filling down the center of each crêpe and make an envelope fold. Arrange in a greased 9-by-13-inch baking dish. Brush the tops of the crêpes with the olive oil and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 12 minutes. Garnish with tomatoes and sprinkle with basil. Serve at once.


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