Tomato Bread Crisp
4 tablespoons unsalted butter, softened
1 long loaf (about 1/2 pound) Italian bread, sliced 1/4-inch thick or 1 Italian peasant bread, sliced into 1/4-inch rounds
2-1/2 pounds large beefsteak tomatoes (about 4), thinly sliced crosswise
1/4 cup olive oil
1/2 teaspoon salt
1/4 cup minced parsley
1/4 teaspoon sugar
1 teaspoon freshly ground pepper
2 English muffins, split and lightly toasted
1/4 cup plus 1 tablespoon freshly grated Parmesan Cheese
Preheat the oven to 350 Degrees F. Generously butter a 9 by 13-inch glass baking dish with 2 tablespoons of the butter.
Arrange bread slices in a jelly-roll pan and bake until lightly toasted, 10 to 12 minutes.
Line the bottom of the baking dish with half the toasted bread slices in a single layer. Patch any empty spaces with small bits of toast. Arrange half the tomato slices on top, overlapping if necessary.
Drizzle 2 tablespoons of the olive oil over the layer of tomatoes, then season with 1/4 teaspoon of the salt, 2 tablespoons of the parsley, 1/8 teaspoon of the sugar and 1/2 teaspoon of the pepper.
Cover the tomatoes with the remaining toast and layer the remaining tomato slices on top. Drizzle with the remaining 2 tablespoons olive oil and sprinkle the remaining 1/4 teaspoon salt, 2 tablespoons parsley, 1/8 teaspoon sugar and 1/2 teaspoon pepper opn top. Dot with the remaining 2 tablespoons butter.
Tear the toasted English Muffins into large pieces and process in a food processor to form coarse crumbs. In a small bowl, toss the crumbs with the Parmesan cheese. Sprinkle the crumbs evenly over the tomatoes and bake uncovered, for 45 minutes. Cover with foil and bake 15 minutes longer, or until the crisp is soft and lightly browned. Serve hot.
Seves 6 to 8
Recipe Source - 1991 Best of Food & Wine
Enjoy! -
4 tablespoons unsalted butter, softened
1 long loaf (about 1/2 pound) Italian bread, sliced 1/4-inch thick or 1 Italian peasant bread, sliced into 1/4-inch rounds
2-1/2 pounds large beefsteak tomatoes (about 4), thinly sliced crosswise
1/4 cup olive oil
1/2 teaspoon salt
1/4 cup minced parsley
1/4 teaspoon sugar
1 teaspoon freshly ground pepper
2 English muffins, split and lightly toasted
1/4 cup plus 1 tablespoon freshly grated Parmesan Cheese
Preheat the oven to 350 Degrees F. Generously butter a 9 by 13-inch glass baking dish with 2 tablespoons of the butter.
Arrange bread slices in a jelly-roll pan and bake until lightly toasted, 10 to 12 minutes.
Line the bottom of the baking dish with half the toasted bread slices in a single layer. Patch any empty spaces with small bits of toast. Arrange half the tomato slices on top, overlapping if necessary.
Drizzle 2 tablespoons of the olive oil over the layer of tomatoes, then season with 1/4 teaspoon of the salt, 2 tablespoons of the parsley, 1/8 teaspoon of the sugar and 1/2 teaspoon of the pepper.
Cover the tomatoes with the remaining toast and layer the remaining tomato slices on top. Drizzle with the remaining 2 tablespoons olive oil and sprinkle the remaining 1/4 teaspoon salt, 2 tablespoons parsley, 1/8 teaspoon sugar and 1/2 teaspoon pepper opn top. Dot with the remaining 2 tablespoons butter.
Tear the toasted English Muffins into large pieces and process in a food processor to form coarse crumbs. In a small bowl, toss the crumbs with the Parmesan cheese. Sprinkle the crumbs evenly over the tomatoes and bake uncovered, for 45 minutes. Cover with foil and bake 15 minutes longer, or until the crisp is soft and lightly browned. Serve hot.
Seves 6 to 8
Recipe Source - 1991 Best of Food & Wine
Enjoy! -