Herbed Tomatoes with Blue Cheese
|Butter||1⁄4 Cup (4 tbs)|
|Whole wheat bread slice||3 , toasted and cut in cubes|
|Canned tomatoes||19 Ounce, chopped to make 2 1/2 cups (1 Can, Undrained Or 540 Milliliter)|
|Chopped green onion||1 Tablespoon|
|Minced fresh parsley||2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Crumbled blue cheese||1 Ounce (1/4 Cup Or 30 Grams)|
|Freshly grated parmesan cheese||1 Tablespoon, grated|
In 4-cup (1 L) flameproof casserole, melt butter and saute toast cubes until browned, stirring constantly.
With slotted spoon, remove half the cubes and set aside.
Layer remaining cubes evenly over bottom of casserole.
In large bowl, combine tomatoes, onion, parsley, salt, pepper and basil.
Pour over cubes in casserole.
Top with reserved cubes; sprinkle with blue cheese, adding more to taste, if desired, and Parmesan.
Bake, uncovered, in 350°F (180°C) oven for 20 to 25 minutes or until cheese is melted and bubbly.