Ciabatta tomato casserole with Parmesan cheese

Name: Ciabatta tomato casserole with Parmesan cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp a little + 4 tablespoons olive oil; 200 g Ciabatta (preferably the day before); 300 g cherry tomatoes; 50 g Parmesan (piece); 1 Garlic clove; 1⁄2 bunch/pot of basil; 4 Eggs (Gr. M); 50 g Double cream cheese; 7-10 Tbsp salt, pepper; 125 g Mozzarella

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp a little + 4 tablespoons olive oil
200 g Ciabatta (preferably the day before)
300 g cherry tomatoes
50 g Parmesan (piece)
1 Garlic clove
1⁄2 bunch/pot of basil
4 Eggs (Gr. M)
50 g Double cream cheese
7-10 Tbsp salt, pepper
125 g Mozzarella

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Grease a flat casserole dish with oil. Cut the ciabatta into large cubes. Wash and halve the tomatoes. Spread bread and tomatoes in the dish.
2
Drizzle 3 tbsp. oil over it. Roast in the oven for about 5 minutes.
3
In the meantime grate the Parmesan finely. Peel garlic and chop finely. Wash basil, shake dry and chop leaves coarsely, except for 1 tablespoon. Beat the eggs. Stir in parmesan, garlic, chopped basil and cream cheese.
4
Season with salt and pepper.
5
Remove bread and tomatoes from the oven and turn down the temperature (electric cooker: 200 °C). Pour the egg mixture over the casserole and bake in the oven for another 15 minutes. In the meantime, cut the mozzarella into thin slices.
6
About 5 minutes before the end of the baking time, cover the casserole with mozzarella slices. Remove the casserole from the oven and sprinkle with the remaining basil.