Thursday, October 13, 2011

Bruschetta Casserole




  •  3 tablespoons olive oil
  • 2 to 3 cups bread from a sourdough loaf, cut into 1/2" dice
  • 2 1/2 pounds fresh tomatoes, cut into 1/2" dice
  • 2 tablespoons sugar
  • 3 cloves garlic, minced 
  • 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper
  • 1/2 cup thinly sliced basil leaves, lightly packed
  • 1 cup freshly grated Parmesan cheese


Preheat the oven to 350°F.
Heat olive oil in a large saute pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until browned on all sides, about 5 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil.

Pour into a shallow baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly.


  1. Looks so good!

    I left you a little gift here :)

  2. Love's kind of like a 'Tuscan Italian Plum tomato Pie' I do...I use a whole loaf of Ital bread!! Great job!!