Tomato ciabatta casserole

Name: Tomato ciabatta casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Ciabatta bread (400-500 g;; 7-10 Tbsp Italian wheat bread); 2-4 Tbsp Olive oil; 375 g Mozzarella; 5 (600 g) medium-sized tomatoes; 1 Garlic clove; 7-10 Tbsp Grease; 2 TEASPOONS dried; 7-10 Tbsp Italian herbs; 150 g cooked ham; 7-10 Tbsp in thin slices; 1 package (370 g) piecemeal; 7-10 Tbsp Tomatoes with onions

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Ciabatta bread (400-500 g;
7-10 Tbsp Italian wheat bread)
2-4 Tbsp Olive oil
375 g Mozzarella
5 (600 g) medium-sized tomatoes
1 Garlic clove
7-10 Tbsp Grease
2 TEASPOONS dried
7-10 Tbsp Italian herbs
150 g cooked ham
7-10 Tbsp in thin slices
1 package (370 g) piecemeal
7-10 Tbsp Tomatoes with onions

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Cut the ciabatta into slices and brush or sprinkle with oil on each side. Place on a tray and roast in a hot oven for about 10 minutes until golden brown. Turn once in between
2
Drain the mozzarella. Wash the tomatoes. Cut both into slices. Grate parmesan finely
3
Peel the garlic and cut in half. Rub the garlic into a casserole dish and then grease
4
Put half the tomatoes in the tin. Season well with salt, pepper and herbs. Layer half ham, mozzarella, chunky tomatoes and parmesan on top of each. Season and place half of the bread slices on top. Layer the remaining ingredients and season well. Finish with mozzarella and parmesan. Bake the casserole in a hot oven for about 30 minutes until golden brown