I love everything rustic. And if cheese is involved, it’s even better for me. So, you can imagine how much I enjoyed this bread and provolone casserole. It’s super soft, super easy to prepare, and super tasty. In short, a SUPER recipe you mustn’t miss. Serve it with a nice mixed salad and you’re all set.
Other ideas with bread:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13.5 oz milk
- 10.5 oz artisan bread (sliced 1/2 inch thick)
- 1 clove garlic
- 1 yellow onion (small)
- 1 sprig rosemary
- 1 bunch parsley
- 10.5 oz provolone (mild, thinly sliced)
- 0.7 oz Grana Padano grated (or Parmesan)
- extra virgin olive oil
- salt
- black pepper
- butter (for the baking dish)
Tools
- 1 Bowl
- 1 Baking dish rectangular
Preparation of the Bread and Provolone Casserole
Pour the milk into a bowl and season it with a couple of pinches of salt and a generous grind of black pepper. Peel the garlic and onion, and finely chop them together with the needles of a rosemary sprig and the leaves of a parsley bunch. Then add this mixture to the milk.
At this point, immerse the slices of provolone in the milk (I recommend having it sliced at the time of purchase if you don’t have a slicer), cover and let them marinate for at least an hour.
After this time, lightly butter a rectangular baking dish and arrange the bread slices to completely cover the bottom (trim them to size, if necessary). Again, have it sliced at purchase if not already sliced.
Then place half of the provolone slices on the bread.
Form a second layer of bread and finish with the remaining cheese slices.
Now, slowly pour the marinade milk trying to cover the entire bread casserole.
Finally, sprinkle the top with grated cheese.
Bake the bread and provolone casserole in a preheated static oven at 392°F for 15/20 minutes. It should be nicely golden on top when done. Mine was ready after 16 minutes.
Remove from the oven and let it cool slightly before serving. Enjoy! Paola
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