GRILLED CHEESE & TOMATO SOUP BAKE

3-oz reduced-fat cream cheese

1 1/2 tsp dried basil, divided

12 slices Italian, sourdough or rye bread (1/2-inch thick)

6 slices part-skim mozzarella cheese

6 tbsp butter, softened

1/2 cup tomato paste

1 garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

1 3/4 cup 2% milk

2 eggs

1 cup (4-oz) shredded Italian cheese blend or part-skim mozzarella cheese

Preheat oven to 350-degrees.

In a bowl, mix cream cheese and 1 teaspoon of the basil until blended, spread onto six bread slices. Top with the slices of mozzarella cheese and the remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 9x13-inch baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat and simmer, uncovered, 4 to 5 minutes or until thickened, stirring frequently. Remove from heat.

Whis eggs in a large bowl and gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture and pour over the sandwiches. Sprinkle with the Italian cheese blend.

Bake, uncovered, 24-30 minutes or until golden brown and cheese is melted.

Yield: 6 servings

TOH file photo