There is nothing more comforting than the smell of fresh baked bread. Whenever and wherever I travel the first place I walk to is the neighborhood bakery. I walk in and just take deep breath. The aroma is the best introduction to the soul of any city.
At home, I always buy couple loafs of bread. One loaf to eat right away half in the car and half when I get home with good cheese. I leave the other loaf on the counter to nibble on and to use later for soup, salad or in this case a hearty main dish.
This dish will be good with any old bread but best with couple days old French Peasant bread, olive bread or sour dough.
Black kalamata olives tastes great in this dish but black cured olives are my favorite. I don’t think you can find pitted black cured olives. I buy the olives, place them in a bowl, turn on good music and start to remove the pits.
Scallions, and fresh basil add to the flavors of this dish.
Mix the bread with the chopped scallions, black olives, diced tomatoes and fresh basil.
Spoon the bread and vegetables mixture into baking pan. Sprinkle with the Gruyere cheese.
Arrange the cherry tomato and the rest of the olives on top of the cheese. Bake in the 395 F degree oven for 35 minutes. Remove from the oven, set aside for 10 minutes. Enjoy the meal.
- 1 small French bread or boule, cut into 1-inch cubes about 6 cups
- 1 12 ounce diced tomatoes
- 1 cup chopped fresh basil
- 4 scallions, chopped
- 2 cups cherry tomatoes, sliced in halves
- 1 cup sliced pitted kalamata olives or pitted black cured olives
- 2 cups shredded Gruyere cheese
- salt and pepper to taste
- Place the bread in a bowl.
- Mix the diced tomatoes with the fresh basil, chopped olives, chopped scallions, salt and pepper.
- Spoon the bread mixture into baking dish.
- Sprinkle with the cheese. Arrange the cherry tomatoes on the top. Cover with a foil.
- Bake in a 395 F degrees oven for 20 minutes. Remove the foil and bake for another 15 minutes.
- Remove from the oven. Allow the dish to rest for 10 minutes and then enjoy.