Rustic Olive Lemon Cocotte
Ingredients
- 8 each 1/4 inch slices of ciabatta, left out a couple of hours to stale
- 4 slices prosciutto, torn in half
- 2 cups tomato sauce
- 8 ounces fresh mozzarella, sliced thin
- 2 ounces goat cheese, crumbled (optional)
- 1/3 cup equal parts parsley, thyme, savory, and rosemary, minced
- 1 cup mixed olives, drained, rinsed and coarsely, chopped
- 1 lemon, zested
- kosher salt and fresh ground pepper
- extra virgin olive oil
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