Ligurian casserole

Name: Ligurian casserole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Spinach; 7-10 Tbsp Salt; 3-4 Garlic cloves; 2 stem(s) Thyme and rosemary; 3 TABLESPOONS Olive oil; 6 discs White bread (approx. 45 g each); 4 Tomatoes; 250 g Mozzarella cheese; 75 g black olives; 7-10 Tbsp Rosemary; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Spinach
7-10 Tbsp Salt
3-4 Garlic cloves
2 stem(s) Thyme and rosemary
3 TABLESPOONS Olive oil
6 discs White bread (approx. 45 g each)
4 Tomatoes
250 g Mozzarella cheese
75 g black olives
7-10 Tbsp Rosemary
baking paper

Directions

1
Clean and wash the spinach, cook in boiling salted water for about 2 minutes and drain. Peel garlic and chop very finely. Wash the thyme and rosemary, dab dry and pluck the leaves from the stalks.
2
Heat two tablespoons of olive oil in a pan, add herbs and garlic and fry the slices of bread in it from both sides. Wash, clean and slice the tomatoes. Cut the mozzarella into slices.
3
Cut olives into slices. Place slices of bread on a baking tray lined with baking paper and cover with spinach, tomatoes, olives and mozzarella. Drizzle with the remaining oil. Bake the bread in a preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes.
4
Serve on a plate and garnish with rosemary as desired.