1 stale country style loaf with crusts left on cut into thick slices
1 litre of vegetable stock
1 ball of mozerella, sliced
Salt and pepper to taste
Preheat the oven to 190C/gas 5
Grease a 2 litre oven proof dish with olive oil. Arrange a layer of bread on the bottom of the dish. Pour over a 1/4 of the stock and leave to soak for 5/10 minutes.
After this time prick the bread with a fork and pour over another 1/4 of the stock. Sprinkle over half of the pecorino and place 1/2 of the Mozzarella in a layer. Place the basil leaves evenly spread on top of the cheese.
Place another layer of bread on top and cover with the remaining stock. Leave for 5/10 minutes to allow the bread to soak up the stock. Season with salt and pepper to taste. Cover with the rest of the cheese and put in the oven to bake for an hour or until the bread is crispy.