Ingredients

600 g beef tomatoes
350 g mozzarella
2 medium-sized onions
2 cloves garlic
100 ml olive oil
250 g cooked ham
5 slices of toast (wholemeal toast)
1 tsp salt
¼ tsp white pepper
2 sprigs of thyme, fresh
Butter for the dish

preparation

Here’s how to do it: 1. First, grease an ovenproof dish with butter. Preheat the oven to 200 degrees. Wash the tomatoes, dry them and cut them into slices about 0.5 cm thick. Remove the stems. Cut the mozzarella into 0.5 cm thick slices. Peel the onions and garlic and dice them finely. Mix the olive oil with the onion and garlic pieces.

2. The next day, cut the toast into a shape that will fit in the bottom of the dish. Drizzle some of the seasoned olive oil over the bread. Spread the tomato and cheese slices on the bread like roof tiles, add the cooked ham and sprinkle the tomatoes with a little salt.

3. Now add the pepper to the remaining olive oil, drizzle over the entire casserole and then bake on the middle shelf of the oven for about 40 minutes. Rinse the thyme in lukewarm water and pat dry, remove the coarse stalks, chop finely and sprinkle the finished casserole with it. Tastes excellent!

Bon appetit