How to make it

  • Preheat oven to 200 degrees. Cut the bread into 1/2-inch slices and set them on a baking sheet. Depending on the freshness of the bread, bake for 30 to 45 minutes. Just dry the bread; do not allow it to color. Remove from the oven and raise the heat to 375 degrees.
  • Heat 3 tbs of olive oil, the garlic, and 1/2 cup of the parsley over medium heat until fragrant, about 5 minutes. Add the tomatoes with their juice and simmer for 15 minutes, breaking down the tomatoes with a wooden spoon. The sauce should be chunky and glossy.
  • Spread enough olive oil to coat an 8-inch square gratin dish or equivalent. Evenly distribute 1/3 cup of the tomato sauce. Layer slices of bread on top of the tomato sauce. Drizzle with 2 tbs olive oil and sprinkle with 1/2 tsp of the oregano and a tbs of parsley.
  • Spread a third of the remaining tomato sauce over the bread and drizzle with 2 tbs of the olive oil. Sprinkle a heaping tbs of pecorino and layer half of fontina.
  • Repeat steps, starting with the bread. Add a final layer of bread and the remaining tomato sauce. Add 1 to 1 1/2 cups of broth or water to moisten the layers, depending on how dry you bread is. Sprinkle remaining 1/2 tsp dried oregano, the remaining parsley and cheese. Drizzle with rest of olive oil.
  • Cover and bake for 45 min. Uncover and cook for 15 more minutes. Let rest for 10 min. before serving.

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    " It was excellent "
    jkirk ate it and said...
    Sounds good. Also a nice way to use up old bread.
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