Summary

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

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Instructions

1. Preheat the oven to 200 degrees circulating air.
2. 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.
3. 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.
4. After the baking time, place the sliced mozzarella over the casserole and bake again at the same heat for about 7 minutes.
5. Immediately sprinkle the finished casserole with chopped basil, arrange on plates, garnish and serve.