Summary

Ingredients

• 800 g beefsteak tomato (s)
• 400 g mozzarella
• 2 medium onion (s)
• 2 cloves garlic
• 125 ml olive oil
• 6 slices toast bread (wholemeal toast)
• 1 teaspoon salt
• 0.25 teaspoon ¼ pepper, white
• 2 sprigs thyme, fresh
• Butter for the mold

Print Recipe Pin Recipe

Instructions

1. Butter an ovenproof dish. Pre-heat the oven to 220 degrees Celsius. Wash and dry the tomatoes and cut into slices about 0.5 cm thick. Remove the handle attachments. Also cut the mozzarella into 0.5 cm thick slices. Peel the onions and garlic and dice them both. Mix the olive oil with the onion and garlic pieces.
2. Cut the bread into a shape so that the bottom of the mold can be laid out. Drizzle some of the seasoned olive oil over the bread. Spread the tomato and cheese slices on the bread like a roof tile, sprinkle the tomatoes with a little salt.
3. Add the pepper to the remaining olive oil, drizzle over the entire casserole and then bake it on the middle rack in the oven for about 30 minutes.
4. Rinse the thyme lukewarm and pat dry, remove the coarse stems, cut into small pieces and sprinkle the finished casserole with it.