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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Excellent served with pork, chicken or fish. Easily cut down to feed less or expanded. I coud make a lunch out of this all by itself. You coud use fresh herbs as well . Yummy. Ingredients:
1/2 lb loaf french bread, sliced |
3 tablespoons butter, softened |
1 (14 1/2 ounce) can diced tomatoes |
1 1/2 lbs fresh tomatoes, thinly sliced |
1 cup ricotta cheese (i use low fat) |
1/4 cup olive oil |
1/4 teaspoon seasoning salt |
1 teaspoon dried oregano |
1 teaspoon garlic powder |
1 tablespoon chopped fresh parsley |
1/2 cup parmesan cheese |
Directions:
1. Butter bread.
2. Cut into cubes. Spread on baking sheet and toast in 350F oven for 7 minutes.
3. Place 1/2 the cubes in a greased 9 x 13 pan.
4. Drain canned Tomatoes. Reserve liquid.
5. Top bread with 1/2 the fresh tomatoes, 1/2 reserved tomato liquid, 1/2 the ricotta cheese, 1/2 the olive oil, 1/2 the canned tomatoes,1/2 seasoning salt,1/2 the dried oregano,1/2 the garlic powder,1/2 the chopped fresh parsley.
6. Repeat layers.
7. Sprinkle with parmesan cheese.
8. Bake covered at 350F for 40 minute.
9. Uncover bake 5 min longer to brown the top.
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