8 sl White/brown or wholemeal
-bread; crusts removed
1 Garlic clove; crushed
1 Onion; finely chopped
800 g Butter; softened
1 cn Tomato soup
150 g Cheddar cheese; grated
25 g Parmesan cheese; grated
6 Leaves of fresh basil;
-shredded
3 Eggs
Salt and pepper
ASPARAGUS SAUCE
300 g Asparagus; cooked
125 ml Vegetable stock
125 ml White wine
Seasoning
4 tb Double cream
1 Squeeze lemon juice to
-sharpen; (if required)
Preheat the oven to 160C.
Sweat off the onions and the garlic, then add the shredded basil. Spread
the butter on the bread, trim the crusts and cut to size.
Lay the bread on the base of an ovenproof dish, cover with a layer of onion
mix then a layer of cheese, repeat the process until all the bread is used.
Make up the tomato custard using eggs, tomato soup and seasoning. Whisking
all the ingredients thoroughly.
Pour into the dish and over the bread. Sprinkle with remaining grated
cheese and parmesan. Bake in a bain marie within the oven for approximately
40 minutes.
To serve: Scoop out and serve with an asparagus sauce and julienne of
yellow pepper and bunch of chives.
Asparagus sauce: Liquidize asparagus, stock and wine until a smooth sauce
is obtained.
Place into a saucepan and bring up to the boil. Strain through a strainer
into a clean saucepan.
Add the double cream and warm through.
Correct seasoning and consistency.
Yields
4 servings