Torta di pane e pomodorini

This savoury bread cake with tomatoes is just perfect for al fresco dining. Mario Matassa shows us how to make this tasty torta…

Savoury bread cake with cherry tomatoes

Preparation time 15 minutes
Cooking time 40 minutes


• 250g stale rustic-type bread

• 500ml whole milk

• 250g fresh ricotta

• 2 medium free-range eggs, beaten

• 200g smoked Scamorza cheese, grated

• 250g cherry tomatoes

• salt and freshly ground black pepper


1 Break the bread up into chunks and place in a large bowl. Pour over the milk and leave the milk to soak into the bread for about 10 minutes. 

2 Preheat the oven to 200°C/Gas Mark 6, and line a baking tray roughly 20x30cm in size with greaseproof paper. 

3 Place the bread and milk in a food processor with the ricotta and eggs, and blitz everything together well. 

4 Stir in the smoked Scamorza cheese, then season to taste. 

5 Transfer the mixture to the baking tray, then arrange the cherry tomatoes over the top. Bake the torta in the oven for 40 minutes, until golden.


Find more Italian-inspired recipes here