Preparation

• Premise:

  I started to prepare the recipe trying as much as possible to stick to the original recipe, but during the process, I realized it was almost impossible. 🤭 Because dividing the ingredients into 6 molds required different proportions, because I didn’t have parsley, because I forgot to add the oil, because I don’t use salt, and so I adjusted accordingly. As always!

  How to proceed:

  Slice the piccadilly tomatoes and cut the cherry tomatoes in half.

  I let the cherry tomatoes drain to lose excess liquid (as the recipe suggested) but they didn’t lose a single drop 😀 So, decide for yourself whether to do this step depending on the type of cherry tomatoes you will use.

  

• Flavor the breadcrumbs with grated grana and pecorino and coarsely chopped basil and mint. I also added a clove of garlic, which always goes well in this type of recipe and greatly helps to add flavor in the absence of salt.

  On the subject of salt, I’ll explain why I used only one teaspoon of pecorino (the only cheese provided in the original recipe) and preferred grana: checking the nutritional values, per 100 g of product, Pecorino Romano contains 4.7 g of salt while Grana Padano aged 16 months contains 1.5 g. (I will repeat this information in the footnotes).

  

• Assemble the single portions:

  Cover the bottom of each mold compartment with a teaspoon of seasoned breadcrumbs.

  Arrange the tomato slices, or halves, in three layers alternated with aromatic breadcrumbs.

  A drizzle of oil for each layer is good, I just forgot 🙂). Alternatively, I suggest moistening the breadcrumbs directly with one or two teaspoons of oil when adding the cheese and mint.

  

• Beat the egg with a fork, thicken it with a couple of tablespoons of plain yogurt (or thick milk kefir).

  Finish the cakes by sprinkling the surface with the egg.

  Bake in the oven at 350 degrees Fahrenheit for 25 minutes.

  

• As you can see clearly in the previous photo, much of my beaten egg dripped to the bottom and did not fully cover the top layer. However, the browning of the surface was achieved just as well, and I liked the aesthetic result, so I was satisfied.

  And I also liked the eating result! In fact, the family jury appreciated them so much that even Flavia (notoriously not fond of tomatoes) ate them, something to write in the family diary!!

  

• Tips:

  It’s possible to use two eggs instead of just one, or use tartlet molds and make single-layer cakes: I’m sure in that case the egg will be enough to distribute over all the tomatoes, which will bind better to each other.

  I recommend unmolding the cherry tomato cakes when lukewarm. I tried to take one out of the mold when it was still hot (the one I ate first), but it tended to crumble, so I suggest you decide (in the choice between one egg or two) depending on the mold you decide to use.