John Myers
Baguette and Tomato Casserole with Parmesan Sauce
The perfect baguette and tomato casserole with parmesan sauce recipe with a picture and simple step-by-step instructions.
- 8 Discs Stale baguette
- 250 g Colorful, small tomatoes
- Olive oil
- 4 Eggs
- 100 g Cream cheese
- 50 g Parmesan, freshly grated
- 1 Garlic clove, finely grated
- 0,5 bunch Basil
- 1 Buffalo mozzarella
- Espelette pepper
- Black pepper from the mill
- Salt
- Preheat the oven to 230 degrees and oil two portion casserole dishes well. Roughly dice the stale baguette and halve the tomatoes. Spread the bread and tomatoes on the molds and put them in the oven for 7 minutes.
- In the meantime, beat the eggs with the cream cheese until smooth, add the grated garlic and grated Parmesan and stir. Season to taste with salt, pepper and Espelette pepper. Pluck the basil leaves from the stems, chop them large and fold them into the sauce.
- Take the casserole dishes out of the oven and pour the glaze over them. Turn the oven down to 200 degrees and bake the casserole for 15 minutes. Cut the mozzarella into thin slices and after the 15 minutes have passed, spread the mozzarella on the casserole and bake for another 5 minutes and then serve.
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