This savoury bread cake with tomatoes is just perfect for al fresco dining. Mario Matassa shows us how to make this tasty torta…
Serves 6
Preparation time 15 minutes
Cooking time 40 minutes
Ingredients:
• 250g stale rustic-type bread
• 500ml whole milk
• 250g fresh ricotta
• 2 medium free-range eggs, beaten
• 200g smoked Scamorza cheese, grated
• 250g cherry tomatoes
• salt and freshly ground black pepper
Instructions:
1 Break the bread up into chunks and place in a large bowl. Pour over the milk and leave the milk to soak into the bread for about 10 minutes.
2 Preheat the oven to 200°C/Gas Mark 6, and line a baking tray roughly 20x30cm in size with greaseproof paper.
3 Place the bread and milk in a food processor with the ricotta and eggs, and blitz everything together well.
4 Stir in the smoked Scamorza cheese, then season to taste.
5 Transfer the mixture to the baking tray, then arrange the cherry tomatoes over the top. Bake the torta in the oven for 40 minutes, until golden.
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