Summer is nearly over and Swedish Chef is back to supply you with some interesting recipes for the upcoming season. This recipe is something that is appropriate to serve as a main dish. However, I see this being an excellent choice for a brunch or potluck. I like to think of this recipe as a deconstructed pizza with all the same components you would find in a deep dish pizza. The components are simple and it takes very little time to prepare this excellent recipe. It is my hope that you will try it and enjoy it. I look forward to bringing you many more simple and delicious recipes this season.
Ingredients:
4 cups cherry tomatoes (rinsed and dried)
3 T extra virgin olive oil
kosher salt
12 large eggs
2 c. half and half
2 T chopped fresh basil
1 T chopped fresh oregano (or dried)
pinch of crushed red pepper flakes
stale crusty bread (enough for 6 cups when cubed)
8 oz. mozzarella, diced
3 ounces pepperoni (in this demonstration Soprestata salami)
3/4 c. freshly grated Grana Padano cheese (or Parmigiano Reggiano)
black pepper
Preheat oven to 400º. Layer a baking sheet with tomatoes and drizzle with olive oil, then toss. Season with salt and black pepper. Spread the tomatoes into a single later and roast for 20-25 minutes, until the tomatoes are soft and have lost most of their liquid.
Remove the crust from the bread and but into 1 inch cubes.
In a bowl, whisk together the eggs, half and half, basil, oregano and pepper flakes.
Add the bread cubes and let sit for 5 minutes.
Coat a 2½ quart baking dish with olive oil. Add the tomatoes, mozzarella, pepperoni, and half of the grated cheese. Pour the bread and egg mixture into the dish.
Sprinkle the remaining grated cheese over the top and bake uncovered for 45 minutes, until it has set and is golden on top. Insert a knife to make sure it comes out clean. You may want to bake on a foil lined pan, in case of spillage. Let rest for 5 minutes before serving.
Serve with a simple vinaigrette and greens.
