Cover a mould with baking paper and place on it slices of bread really close to each other. Add black pepper to taste.
Filling: whisk the Trevalli Fresh Ricotta and the Hoplà for whipping and cooking sugarless, the cheese, the eggs, the dried tomatoes and the capers. Add salt if necessary. Pour the mixture on the slices of bread, level it, and bake at 180° for 20 minutes.
Season the tomatoes with oil, salt, oregano and basil. Drain the mozzarella and cut it in slices.
After 20 minutes, remove the cheesecake from the oven and complete with tomatoes and mozzarella slices. Bake again for 15-20 minutes or until the Trevalli mozzarella Sibilla is well melted. Serve with basil leaves for decoration.
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