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Garden Fresh Tomato and Burrata Summer Casserole
Summer is the perfect season for a vibrant and fresh dish, and this Garden Fresh Tomato and Burrata Summer Casserole will have your taste buds dancing in delight!
Ingredients
- 4 large ripe tomatoes, sliced
- 2 balls of fresh burrata cheese
- 2 cups of cherry tomatoes, halved
- 1/3 cup of fresh basil leaves, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of balsamic vinegar
- 4 cups of crusty bread, cut into cubes
- 1/4 cup of extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon of dried oregano
- 1/2 cup of grated Parmesan cheese
Instructions
Preheat your oven to 200°C (400°F).
In a large bowl, combine the sliced large tomatoes, cherry tomatoes, minced garlic, chopped basil, balsamic vinegar, olive oil, salt, pepper, and oregano. Mix well.
In a greased casserole dish, layer half of the bread cubes at the bottom.
Spoon half of the tomato mixture over the bread cubes, spreading it evenly.
Tear the burrata cheese into chunks and distribute half of it over the tomato mixture.
Add the remaining bread cubes on top, followed by the rest of the tomato mixture and the remaining burrata.
Sprinkle grated Parmesan cheese over the last layer.
Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and the bread is golden brown.
Remove from the oven, let it cool slightly, and serve hot, garnished with extra basil if desired.
Kitchen Tools
- Large bowl
- Casserole dish
- Knife
- Cutting board
- Spatula
Chef's Tips
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Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it a day in advance and bake it just before serving.
You can use fresh mozzarella or a dairy-free cheese alternative.
To make it gluten-free, use gluten-free bread.
Absolutely! Zucchini, bell peppers, and spinach would be great additions.
Store in an airtight container in the fridge for up to 3 days.