Ingredients
3 cups of Italian Bread, cubed 3/4 inch
2 cloves of Garlic, diced
1/2 of an onion, diced
1/4 of a Green Bell Pepper, diced
9 good sized vine ripened Tomatoes, cored and cubed 3/4 inch
1 smallish head of Broccoli, chopped
2 tsp of sugar
1 tsp of salt
1 tsp of black pepper
6 oz, Fontaine Cheese, shredded
1/2 cup Parmesan Cheese, shredded
Olive oil
I cubed the bread the night before and left out loosely
covered to dry out. Then I toasted
the croutons on the stove top with some olive oil and set aside.
In additional olive oil (maybe a Tbsp) I sautéed Garlic,
then added Onion and Green Pepper, then added the broccoli and stirred it
around for about 2 minutes. Next I
added the chopped Tomatoes along with the sugar, salt and pepper and mixed
covered and lower the heat to simmer.
Every 2 minutes I stirred the mixture and covered for a little over 10
minutes.
In my casserole dish I combined 2/3's of the croutons with
2/3's of the Fontaine cheese and 1/4 cup of the Parmesan. Then I began spooning in the
Tomato/Broccoli mixture and folding in with the croutons until about 2/3 of it
was combined. Then I pressed the
mixture down and more loosely added the remaining croutons followed by the
remaining Tomato/Broccoli mixture.
I topped this with the rest of both cheeses and baked at 350˚ for 45
minutes.
After finishing this plate of this dish, there was only thing left to say, "MORE, please!"
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