Читать книгу Vegetable Kitchen - Bernhard Long - Страница 95

Serves 4 meals

4 large beefsteak tomatoes

1 bunch basil

400 grams Mozzarella

2 tablespoons olive oil (for the forms)

2 peeled garlic cloves

200 milliliters of whipped cream

150 milliliters of vegetable broth

Salt and freshly ground pepper

4 slices white bread

The preparation sequence

Preheat the oven to 180 ° C top and bottom heat.

Wash the tomatoes with water, remove the stalk and chop the tomatoes into slices. Wash the basil with water, shake dry, pluck the leaves from the stems and chop into thin strips. Drain the mozzarella and shred into as many slices as tomato slices.

The tomato and mozzarella layers imbricated in 4 small greased smeared with garlic casserole dishes. The cream with broth mix, season with salt and pepper and pour the tomato. Good cover with aluminum foil and bake for 20-30 minutes in the heated, preheated oven, until the mozzarella has melted. Remove from the oven, sprinkle with basil and serve with fresh bread