Mediterranean-style baked chicory

Ingredients for 2 servings:

• 2 chicory
• 4 slices of cooked ham
• 4 slice(s) Gouda, young
• 2 large tomatoes
• 1 onion(s)
• 1 tbsp tomato paste
• e.g. salt and pepper
• e.g. basil
• n. B. Thyme
• e.g. oregano
• 1 ½ tsp vegetable stock powder
• e.g. olive oil
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the chicory, halve it, and carefully cut out the bitter core in a wedge shape so that the leaves still hold together. Simmer for 10 minutes in water with 1 teaspoon of vegetable stock. Remove and drain well in a sieve, squeezing in some excess water if necessary. Cut about 1.5 tomatoes into 12 thin slices, and dice the rest finely. Peel and finely dice the onion. Heat a little oil in a pan, sauté the onion until translucent, add the tomato paste, and fry. Then add the diced tomatoes and deglaze with about 200 ml of water, stir in 1/2 teaspoon of vegetable stock. Season with salt and pepper, and season generously with basil, thyme, and oregano. Reduce the stock slightly. Wrap half a chicory in a slice of ham and place in a greased baking dish. Place 4 tomato slices on each roll, then top with the onion and tomato mixture. Place one slice of cheese on each roll. Place the dish in an oven preheated to 180°C (350°F). Bake for about 20 minutes, until the cheese is nicely browned. Serve with fresh baguette.