My aunt Laura made this all the time for me growing up in Italy after day at the beach!! It’s a great way to use leftovers and there’s no measuring involved. Just use your judgement and season to taste!
- Rustic, day-old, or stale bread
- Salt and pepper to taste
- Dredge rustic bread in milk and layer in sheet pan.
- Add EVOO, a ton of oregano, sliced tomatoes, mozzarella, basil, and a little more EVOO.
- Bake in the oven for ten minutes at 350.