Italian Tomato Bake Recipe [Sponsored]
Italian Tomato Bake (Prep. time 10 minutes. Bake time 20 minutes. This recipe is for four servings but is easily expanded)
4 slices of Italian bread, cut about 1 ½ inch thick
1 clove garlic
1 large tomato, sliced into four slices
1 C. ricotta cheese
8 oz. mozzarella cheese, broken in to chunks.
leaves from 1 stem of fresh basil, torn
2 Tb. olive oil
drizzle of balsamic vinegar (about 2 tsp. to 1 Tb. to taste)
salt & cracked black pepper
1 C. unseasoned bread crumbs
1 C. grated parmesan cheese.
(optional: 1 large portabella mushroom cut into bite-sized dice, additional olive oil, balsamic and salt and pepper)
Toast the bread. Preheat oven to 375. Drizzle a little olive oil in the bottom of a baking pan. Rub the garlic clove over the bread and place the bread in a single layer in the pan. Top each slice with a slice of tomato. Season the tomato with salt and pepper. Drizzle with a little more olive oil and the balsamic vinegar. Spoon dollops of ricotta over each slice and tear fresh basil over the ricotta. Crumble the fresh mozzarella on top of the ricotta. Sprinkle the bread crumbs over the top, followed by the parmesan cheese. Lightly spray the top with some baking spray to aid in the browning. Bake about 20 minutes then move under a low broiler for a couple more minutes to further brown. (optional: while the casserole is baking, sauté the portabella mushroom chunks in olive oil, salt, pepper and vinegar and spoon over the top or on the side of each completed serving.) Serve with a tossed salad.
Thanks to Down to Earth Whole Foods for sponsoring Foodie Fridays. Tomatoes are in season! See the gang at Down to Earth for ideas using seasonal, organic and locally grown produce.