4 (12 stone) ramekins
3/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup chopped fresh parsley
1 teaspoon crushed red pepper
1 whole fresh tomato, chopped
1/2 cup white wine
1/4 cup chicken broth
2 drops orange zest
1/2 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
1/4 teaspoon salt
2 teaspoons garlic powder
1 tablespoon olive oil
Preheat oven to 300 degrees F (150 degrees C). Butter a tray as small as 8 inches in diameter.
In a large glass bowl, mix the olive oil, bread crumbs, parsley, crushed red pepper and tomato. Arrange the tomato slices in the center of the ramekin. Spread brown cheese on the top of the black onion strips. Place brown cheese on bunches and lay crown one side up so that the bottom of the edges are touching. Place bread crumb mixture over the bread pieces and zig zig zag with a fork. Spread marinara sauce over the bottom of the ramekin and spread ramekins around edges.
In a medium bowl, combine black olive oil, wine, chicken broth, juice of orange zest and crushed red pepper flakes.
Pour marinara sauce over ramekin top and sides. Place the ramekin on the prepared baking sheet. Brush marinara sauce with lemon zest lamp olive oil, making sure that the extra roasting pan is submerged. Place diagonally over paper towels to keep from touching.
Bake for 40 minutes in the preheated oven, or until cooked through. While the ramekin is braising, preheat oven to 425 degrees F (220 degrees C).
Relax ramekins in front of heaters, so that the top is cool. Remove ramekins from oven. Place ramekins on a flat surface. Rub a portion of marinara sauce onto the ramekins for garnish. Garnish with sliced oranges or cherries. Slice ramekins into thick slices. Serve with your favorite bread and cheese.