1 pound mascarpone cheese
2 tablespoons olive oil
4 eggs
1 (8 ounce) can tomato paste
4 (8 ounce) cans tomato soup mix
1 (5.5 ounce) can tomato paste and water
2 tablespoons sour cream
1 teaspoon paprika
1 cup sherry
7 water chestnuts, chopped
1 small onion, cut into 1 inch rounds
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish.
In a medium bowl, mix mascarpone cheese, olive oil, eggs, tomato paste, tomato soup mix, tomato soup mixture, tomato paste and water. Mix well.
Place mixture in small in the prepared baking dish.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes until golden brown.
Meanwhile, spread batter over bread slices. Preheat oven to 400 degrees F (200 degrees C). Place cheese slices on top of bread slices when completely cool. Return bread slices to baking dish. Sprinkle with mozzarella cheese.
Bake about 20 minutes longer, until golden brown and bubbly. Serve warm with bread slices.