1 16oz Chabaso Classic Ciabatta cut into 1/2-inch cubes
16 Plum tomatoes, cut 1/2-inch dice (about 2.5 lbs)
1 Tbsp Minced garlic (3 cloves)
2 Tbsp Sugar
2 Tsp Kosher salt
1 Tsp Freshly ground black pepper
1/2 Cup Julienned basil leaves, lightly packed
1/2 Cup Italian Fontina cheese, grated
1/2 Cup Freshly grated Parmesan cheese
2 Cups Cooked, drained and chopped greens such as spinach, kale or arugula
Preheat the oven to 350 degrees F.
Heat ¼ cup of olive oil in a large (12 inch) sauté pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and greens and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Combine the fontina and parmesan cheeses and sprinkle evenly on the top. Drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.