| | Directions |
- In prepared baking dish, place 4 slices of Italian bread.
- Brush with extra virgin olive oil.
- Begin layering sausage discs, sweet basil, mushrooms and tomatoes.
- Sprinkle each layer with grated parmesan.
- In 4 cup glass measure, combine eggs, light cream, garlic salt and white pepper.
- Whisk until well blended.
- Pour egg mixture over sausage filling.
- Top with remaining bread slices.
- Brush each with remaining olive oil and sprinkle with Romano cheese and paprika.
- Cover and refrigerate at least four hours to allow bread to soften.
- Bake in a preheated 350 degree oven for 45 minutes until golden brown and bubbly.
- Serve slices topped with ricotta cheese.
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Servings: 6
|  | | Ingredients | | - | | 2 tablespoons extra virgin olive oil |
| - | | 8 slices Italian bread - day old is fine |
| - | | 1 pound Premio Cheese and Basil Sausage, thawed and sliced 1/4 inch think |
| - | | 1/4 cup sweet basil leaves - washed and coarsely chopped |
| - | | 2 portobello mushroom caps - washed and cut into 1 inch cubes |
| - | | 3 roma tomatoes - thinly sliced |
| - | | 1/2 cup Parmesan Reggiano cheese - grated |
| - | | 3 eggs - lightly beaten |
| - | | 1 cup light cream |
| - | | 1/2 teaspoon garlic salt |
| - | | 1/2 teaspoon coarsely ground white pepper |
| - | | 3 tablespoons Romano cheese for garnish - grated |
| - | | 1/4 teaspoon paprika for garnish |
| - | | 1 tablespoon whole milk Ricotta cheese per serving |
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