Crustless Tomato Pie
|Italian bread||2 Ounce, coarsely torn to make 1 cup|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Olive oil||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Minced fresh parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ripe tomatoes||3 Large, sliced crosswise|
|Slivered basil/Chopped parsley||1⁄4 Cup (4 tbs) (Fresh Leaves)|
|Freshly ground pepper||1⁄8 Teaspoon|
1. Preheat the oven to 400°F. Set out a 12-inch-round quiche or baking dish. In a small bowl, toss the bread with the mozzarella, oil, Parmesan, parsley, and garlic.
2. Line the baking dish with the tomato slices, overlapping them slightly. Sprinkle with the basil and pepper, then top with the bread mixture. Bake, uncovered, for 10 minutes or until melted and golden brown. Serve hot with slices of Country Loaf.