Tomato and Ciabatta Casserole with Parmesan and Basil
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g ciabatta, preferably one day old
- 350 g tomato (s)
- 3 egg (s)
- 50 g cream cheese
- 30 g parmesan, rated
- 2 cloves garlic, confit
- 1 tablespoon wild garlic, frozen
- 3 tablespoon oil
- 1 scoop mozzarella
- salt
- Black pepper from the mill
- some fat for the shape
- some basil leaves
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees circulating air.
- Grease a baking dish. Clean the tomatoes, cut them into slices, distribute them in the form and season with salt and pepper. Dice the bread, sprinkle over the tomatoes and drizzle with 3 tablespoons of oil. Place the pan in the middle of the oven for 7 minutes while the bread cubes are toasted.
- Mix eggs, cream cheese, parmesan, garlic and wild garlic into a seasoning marinade. Pour this over the bread cubes after roasting. Reduce the oven heat to 180 degrees and bake the casserole for 15 minutes on the middle rack.
- After the baking time, place the sliced mozzarella over the casserole and bake again at the same heat for about 7 minutes.
- Immediately sprinkle the finished casserole with chopped basil, arrange on plates, garnish and serve.
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