INGREDIENTS:
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600 g beefsteak tomatoes
350g mozzarella
2 m.-sized onions
2 cloves garlic
100 ml olive oil
250 g cooked ham
5 slices of toast bread (whole grain toast)
1 tsp salt
1/4 teaspoon white pepper
2 sprigs of thyme, fresh butter for the mold
Preparation:

1. Simply spread butter on a fireproof dish. Preheat the oven to 200°C. Wash the tomatoes, dry them and then cut them into slices about 0.5-0.6 cm thick. Remove the stems, next cut the mozzarella into 0.5-0.6 cm thick slices, peel the onions and garlic and then dice both into small cubes. Mix the olive oil with the onion and garlic pieces well.
2. Now cut the toast bread into shape so that the bottom of the mold can be laid out well.
3. Drizzle a little seasoned olive oil over the bread, then spread the tomato and cheese slices on the bread like a roof tile, then add the cooked ham and sprinkle the tomatoes with a little salt.
4. Season the remaining olive oil with pepper, drizzle over the entire casserole and then bake on the middle rack in the oven for approx. 40 minutes. Then rinse the thyme while it is lukewarm, then pat it dry, remove the coarse stems, cut it into small pieces and sprinkle it on the finished casserole. Tastes super delicious!