4 plum tomatoes, diced into small wedges
1 onion, chopped
2 cloves garlic, minced
1 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 cup shredded Italian cheese blend (such as Colonna)
1/4 cup shredded mozzarella cheese; butter blade shortening optional
sesame almonds if desired
salt and pepper to taste
1/8 teaspoon dried oregano
salt and pepper to taste
1/2 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large pan or frying pan. In a medium bowl, combine tomatoes, onion, garlic, and 1/2 cup Parmesan cheese and mix into the center of the pan. Spread cheese mixture over tomato mixture and drizzle with mozzarella and Italian cheese blend. Top with mozzarella cheese, Italian cheese blend and nutmeg. Spread half of cheese mixture over tomato mixture, set aside.
Place bread on a flat surface. Drizzle with 1 tablespoon cheese mixture mixture. Transfer to a 2 quart casserole dish. Pour remaining 1/2 cup cheese mixture over bread. Sprinkle remaining mushroom garnish onto top of bread.
Bake 30 minutes in preheated oven before serving.