Cheese and Tomato Bake
Over a year ago
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Ingredients
- 6 Slices White bread. crusts removed
- 3 Medium Tomatoes. sliced
- 3 oz. Mature or mild Cheddar Cheese. grated
- 7 fl. oz. Milk
- 3 Medium Eggs
- 1.5 tablespns. Pesto Sauce
- Salt
- Freshly ground Black Pepper
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
This is very healthy - Cheese, eggs, milk and tomatoes - and filling too!
Method
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1
1. Set the oven to 200 degrees C (Gas Mark 6).
2. Cut the slices of bread in half diagonally and arrange them in an ovenproof dish. Insert sliced tomato between the slices. Sprinkle the cheese over the top.
3. Measure the milk into a jug and add the eggs, pesto sauce and seasoning. Whisk them together with a fork. Pour the mixture over the bread. Leave for about 5-10 minutes for the bread to soak up some of the liquid.
4. Place the dish in the centre of the oven and bake for 25 minutes, or until the bake is golden in colour and feels set to the touch when pressed lightly in the centre. Remove from the oven and serve immediately.
Note: Not suitable for freezing.
Chef's Tips
Grate the cheese in advance - this saves on preparation time.
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