Rustic Olive & Lemon Cocotte
Ingredients
- 8 each 1/4 inch slices of ciabatta, left out a couple of hours to stale ⓘ
- 4 slices prosciutto, torn in half ⓘ
- 2 cups tomato sauce
- 8 ounces fresh mozzarella, sliced thin ⓘ
- 2 ounces goat cheese, crumbled (optional) ⓘ
- 1/3 cup equal parts parsley, thyme, savory, and rosemary, minced ⓘ
- 1 cup mixed olives, drained, rinsed and coarsely, chopped
- 1 lemon, zested ⓘ
- kosher salt and fresh ground pepper ⓘ
Instructions
- Note: I used my own home canned tomato sauce that I put a sprig of basil into before canning. If you are using regular tomato sauce you should heat it and add some salt and maybe a pinch of sugar to it depending on how acidic it is. I have also made the goat cheese optional. My wife likes the goat cheese in the dish and while I don't dislike it it does make the dish more tart.
- Preheat the oven to 425 degrees. Layer the bread out in a casserole. Pour a little tomato sauce between each layer so the bread becomes very moist with the sauce. Place a piece of prosciutto between each slice of bread. Drizzle some olive oil over the top and a sprinkle of herbs, salt and pepper.
- Lay out the mozzarella slices so the top is mostly covered. Sprinkle on the goat cheese and olives. Bake the casserole in the oven for 15 to 20 minutes or until nicely browned and bubbly.
- Remove it from the oven and let it rest for 5 minutes. Garnish it with fresh herbs, lemon zest. Then squeeze some fresh lemon juice over the top and serve.
Nutrition & Diet Analysis (per serving)
459
kcal
23% DV
Protein
Fat
Carbs
Diet fit
Low-carb
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).