Bread and Cheese Casserole

Directions

Preheat the oven to 350F.

Heat the olive oil in a sauté pan and cook the leeks with the bay leaf over medium heat until the leeks soften.  Discard the bay leaf and spread the leeks in the bottom of a 9 x 1 1/2 to 3-inch deep spring form pan or use a casserole dish.

Make a single layer of bread slices on top of the leeks.  Top with a layer of mixed cheese slices.  Top the cheese with a layer of tomatoes.  Sprinkle the layer with salt, cinnamon and nutmeg

Continue making layers of bread, cheese and tomato, and end with a bread layer.  You should have six to seven layers, depending on the pan size.

Pour the wine over the casserole and drizzle the top with olive oil.

Bake uncovered for 35 to 40 minutes or until the top is browned and crusty looking.  Allow the timballo to sit for 5 minutes before releasing the spring form pan or cutting into pieces if using a casserole.

This recipe is featured on show 1824, Bread and Cheese Casseroles – Timballi di Pane e Formaggio.