By David Harbilas
I’m not sure where the method for this crustless quiche originated, but I found it in a major gourmet-food company’s catalog.
The best thing about it is its use of day-old bread for the crust in place of a homemade dough, which can be time consuming.
The fillings, then, become an easy matter.
Here, tomatoes are pureed with roasted garlic and poured over the “crust” and finished with crumbled goat cheese and basil. The result is worthy of any Sunday brunch gathering.
Yields 1 torta, enough for 4 people
2 tomatoes, rough chopped
1 head garlic
Â¼ cup basil leaves, chopped
1 small loaf bread, sliced
Â¼ cup goat cheese, crumbled Read the rest of this entry »