Author Notes: As much as my family loves French baguettes, there are time when it completely goes invisible. Ever so often I, find a whole bag of slices of now stale rounds of bread. Ditto with store bought tomato sauce (I mean, you make one serving of pasta for the kids) and the rest goes into the fridge to be forgotten, simply because the bottles are so huge!
The most recent clearing out session found me putting these oft ignored ingredients to good use. Along with half a tub of shredded parmesan and a large package of mozzarella that went ignored because it didn't quite have the right stringyness of a good version) —Panfusine
loaf french baguette - sliced and left to stale
pound fresh mozzarella (1 lb log from Trader Joes)
bottles marinara sauce
1/2 can sliced black olives
Italian Herb seasoning to taste
tub, shredded parmesan
pepper flakes or korean chili threads
- Heat the oven to 350 F. Arrange the baguette slices in a single layer and toast till they turn a light brown
- Pour out about 1/2 cup of the marinara onto a 9x9 square baking dish. Arrrange a layer of the toasted bread over. pinch off the mozzarella and scatter evenly and then sprinkle the parmesan, Now scatter the olives and pepper flakes & herbs. Pour over more tomato sauce to cover and repeat the same sequence until the ingredients are used up. top with a layer of the cheese.
- Bake in a 350 F oven for ~ 20 minute until the cheese has melted. Increase the temperature to 375 and allow the top to brown lightly (about 10 minutes)
- Remove the hodge podge out of the oven, allow to cool slightly, cut into squares and serve warm.
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge
- This recipe was entered in the contest for Your Best One-Pan Dinner