Preparation
Here’s how it works: 1. First, butter an ovenproof dish. Preheat the oven to 200 degrees.
Wash the tomatoes, dry them and cut them into slices about 0.5 cm thick. Remove the stems.
Cut the mozzarella into 0.5 cm thick slices. Peel the onions and garlic and dice them finely.
Mix the olive oil with the onion and garlic pieces.
At night, cut the toast into a shape that can be used to line the bottom of the dish.
Drip some of the seasoned olive oil over the bread. Spread the tomato and cheese slices on the bread like roof tiles, add the cooked ham and sprinkle the tomatoes with a little salt.
Now add the pepper to the remaining olive oil, drizzle over the entire casserole and then bake it on the middle shelf in the oven for about 40 minutes. Rinse the thyme in lukewarm water and pat dry, remove the coarse stalks, chop finely and sprinkle the finished casserole with it. Tastes excellent!
