Pour the cup of water or tepid milk in a large plate. Immerse the slices of stale bread in it, until they soften
Peel and slice the onion, peel the fresh tomato and dice its pulp. Preheat the oven to about 180°. Put a drizzle of olive oil and the breadcrumbs mixed with a teaspoonful of sugar in the baking tray.
Toast well and put aside, without switching off the oven. As an alternative, you can toast the breadcrumbs in a small pan.
In the baking tray, pour a drizzle of olive oil, arrange the slices of slate bread and season them with the chopped fresh tomato, olive oil, a pinch of salt, oregano and basil. Sprinkle the toasted breadcrumbs on all the slices and put the baking tray in the oven.
Before pouring the breadcrumbs, you could also add other ingredients to the slices of bread, like anchovies, mozzarella, chopped caciocavallo, ricotta, seasoned vegetables etc. Finally, bake for about 20 minutes.
To make breadcrumbs more crunchy, put a teaspoonful of sugar on it before toasting.
In the farming culinary tradition, breadcrumb is usually defined as the “poor man’s cheese” as it is used to season a lot of dishes that would have required expensive parmesan/grana padano cheeses.
