Spinach, Tomato & Ciabatta Gratin


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.

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