John Myers
Bruschetta and Tomato Casserole
The perfect bruschetta and tomato casserole recipe with a picture and simple step-by-step instructions.
- 1 Red Onion – a big one
- 10 Discs Whole grain baguette
- 1 size Beefsteak tomato
- 2 Garlic cloves
- 150 g Date tomatoes
- 2 Discs Whole grain toast
- 50 g Freshly grated Parmesan
- Salt
- Pepper
- Espelette pepper
- Raw cane sugar
- Olive oil
- 100 ml White wine or vegetable stock
- Peel and quarter the red onion and cut into fine strips. Cut the garlic into thin slices. Heat some oil in a pan and fry the onion and garlic until translucent. When it is translucent, deglaze with the white wine or the stock and let it simmer for 10 minutes over medium heat. Allow to cool slightly.
- In the meantime, dice the toasted bread and grind it very finely in the blender and then mix this with the grated Parmesan. Cut the large beefsteak tomato into thick slices and halve the date tomatoes.
- I used two small portion casserole dishes for the casserole, but you can also make it in a larger one. Now season the onions with salt, pepper and Espelette pepper and distribute them between the two casserole dishes. Now place the baguette slices on top.
- Place the beefsteak tomato slices on the baguette slices, cut to size if necessary so that they fit well on the baguette. Place the date tomatoes in the spaces between them – with the cut surface facing up, of course. Now sprinkle some sugar on the tomatoes, only one to 3 pinches. Season the tomatoes with salt and pepper.
- Now spread the toast and Parmesan mixture generously over the tomatoes and drizzle about 2 tablespoons of olive oil over each casserole dish and bake in the oven preheated to 200 degrees for about 40 minutes.
Facebook Comments