Ok, the name of the recipe doesn't sound too tasty but it is and its a great way to use up leftover/old French / Italian bread. I like cutting it in half lengthwise but this recipes calls for crosswise slices which will be dipped in milk prior to baking. Its a great recipe for kids to do, maybe cut the bread for them.
Donatella Arpaia, April 27, 2010
Time: 30 minutes
1/2 cup extra virgin olive oil
2 cups whole milk
15 slices rustic Italian bread,
1/2-inch thick, left out until dry
Salt and pepper
3/4 pound buffalo mozzarella, thinly sliced
3/4 pint cherry tomatoes, halved and crushed
2 to 3 tablespoons Parmigiano-Reggiano
1 tablespoon fresh or dried oregano or fresh basil, torn into bits.
1. Heat oven to 350 degrees. Grease a baking sheet with about 2 tablespoons oil.
2. Pour milk into a bowl. Briefly dunk one slice of bread at a time into milk and squeeze out excess. Place bread on baking sheet, sprinkle with salt and pepper, cover with mozzarella slices, and top with tomatoes, Parmigiano-Reggiano and oregano or basil. Drizzle with oil.
3. Bake on bottom shelf of oven for 10 to 20 minutes, being careful not to burn the bottom of the bread.
Yield: About 15 slices.
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