John Myers
Ingredients for 2 servings:
- 150 g ciabatta, preferably one day old
- 350 g tomatoes
- 3 eggs
- 50 g cream cheese
- 30 g Parmesan, grated
- 2 cloves garlic, confit
- 1 tbsp wild garlic, frozen
- 3 tbsp oil
- 1 ball(s) of mozzarella
- Salt
- Pepper, black from the mill
- some fat for the mold
- some basil leaves
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
A recipe for two
Preheat the oven to 200 degrees Celsius (convection oven). Grease a baking dish. Clean and slice the tomatoes, arrange them in the dish, and season with salt and pepper. Dice the bread, sprinkle over the tomatoes, and drizzle with 3 tablespoons of oil. Place the dish in the oven on the middle rack for 7 minutes while the bread cubes toast. Mix a seasoned marinade of eggs, cream cheese, Parmesan cheese, garlic, and wild garlic. Pour this over the bread cubes after toasting. Reduce the oven temperature to 180 degrees Celsius (350 degrees Fahrenheit) and bake the casserole for 15 minutes on the middle rack. After baking, place the sliced mozzarella over the casserole and bake for another 7 minutes at the same heat. Immediately sprinkle the finished casserole with finely chopped basil, arrange on plates, garnish, and serve.
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