Fontina And Tomato Pie (Tortino Di Fontina)
| Yield: | 6 servings |
| Categories: |
| 1 | tb | Butter |
| 15 | sl | Italian bread; 1/2 inch thick |
| 1 | c | Milk |
| 2 | tb | Olive oil |
| 1/2 | c | Onion; thinly sliced |
| 1/2 | c | Green pepper; thinly sliced |
| 1/2 | lb | Italian fontina; grated |
| 3/4 | lb | Ripe tomatoes; sliced 1/3" thick |
| 1 | Salt; to taste | |
| 1 | Freshly ground black pepper; to taste | |
| 1 | ts | Dried oregano |
| 4 | Eggs | |
| 1/2 | c | Parmesan cheese; grated |
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