Bruschetta Casserole
Tomatoes are at the peak of the season. I usually have a garden overflowing with the sweetest, colorful tomatoes. Unfortunately, I was unable to plant one this year, so we’ve missed out. But farmers markets are plentiful with heirloom, romas, and sweet cherry tomatoes. This recipe can be made any time of the year, but is perfect for the summer tomato crop. There are lots of variations to this recipe. I change it up a bit during the winter months.
Bruschetta Casserole serves 4
- 3 Tbsp Olive Oil
- 2 cups gluten free bread baguette(can omit) cut into 2″ pieces
- 3 pounds Organic tomatoes of choice(Roma, Plum or Heirloom works best) rough chopped
- 2 Tbsp garlic chopped
- 2 tsp salt
- 1 tsp pepper
- 1/2 cup fresh organic basil chopped
- 1 cup parmesan cheese(optional)
- 1 Tbsp raw honey(optional)Raw and Unfiltered Honey
- 3 cups shredded organic chicken
Heat Oven to broil, while warming cut baguette into 2″ pieces add to cookie sheet and place in oven. Cook until brown, then toss and brown on the second side, when Bread is done turn oven down to 350 degrees. In a large skillet heat oil over low heat, add garlic and saute. While garlic is cooking, chop tomatoes and basil set aside. Add Tomatoes while stirring until lightly cooked, adding in salt and pepper and honey(if desired). In a 9×13 pan add tomato mixture, shredded chicken and chopped basil. Sprinkle the top with parmesan cheese. Stir to combine all ingredients. Drizzle a little more olive oil on top before baking.
Bake 45 minutes or until crispy, and brown on top.
Note Variations: we follow a gluten free diet. You can use a regular baguette in place of the gluten free suggestion. You can also omit the raw honey, or use any sugar you have in your pantry. It adds just a hint of sweetness that compliments the tomatoes. You can also make this into an appetizer. Follow the same recipe but instead of chopping the bread into 2″ pieces, cut into slices. When tomatoes mixture is done top each slice of bread with the mix, top with a sprig of basil and drizzle olive oil.
Appetizer: You can also make this into an appetizer. Follow the same recipe but instead of chopping the bread into 2″ pieces, cut into slices. When tomatoes mixture is done top each slice of bread with the mix, top with a sprig of basil and drizzle olive oil.
Tapenade: Cook as directions above. When cooled place all ingredients into food processor. Pulse until desired consistency.
Tomato boats: Follow recipe above. Use long romaine hearts, place tomato mixture on romaine heart and serve.
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