ITALIAN HERB TOMATO BREAD
An easy savory quick bread combining fresh tomatoes, Italian herbs, garlic, and cheese. Bake up some summer right in your kitchen with this tomato bread.
Provided by Julie (Bunsen Burner Bakery)
Categories Quick Breads
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 °F. Grease an 8.5 x 4.5-inch loaf pan.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the egg, oil, and milk, followed by the grated cheese. The batter will be very thick.
- Combine the chopped garlic, tomatoes, basil, and oregano in a food processor. Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.
- Fold the tomato and garlic mixture into the batter. Resulting batter will still be thick, but should be fully moist. If dry patches of flour remain, stir in an additional 2-3 tablespoons of milk. If batter is quite wet, stir in an additional 2-3 tablespoons of flour.
- Pour (scoop) the batter into the prepared loaf pan. Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling. Enjoy while still warm.
Nutrition Facts : Calories 222 calories, Carbohydrate 25.8 grams carbohydrates, Fat 10.1 grams fat, Protein 6.8 grams protein, ServingSize 1 slice
APPETIZER TOMATO CHEESE BREAD
I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. My husband, Wayne, and our two children are mostly meat-and-potato eaters, but I don't hear any complaints when I make this bread! -Penney Kester, Springville, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small skillet, heat butter over medium heat. Add onion and cook until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside. , In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly 10-12 times. Pat into a greased 13x9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika. , Bake for 25 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 209 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 521mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESY ITALIAN BREAD
This crusty bread is as big a treat today as it was when Mom made it back when I was growing up. It goes so well with an Italian meal or alongside a big bowl of soup. -Cookie Curci, San Jose, California
Provided by Taste of Home
Time 40m
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in water. Add 2 cups flour, sugar, salt, garlic salt, and cheese. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes. , Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf. , Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Bake bread at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 54 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
ITALIAN STYLE TOMATO BREAD
Provided by Rachael Ray : Food Network
Time 21m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes.
- Halve the bread across horizontally and toast or char.
- Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.
ITALIAN GRILLED CHEESE-N-TOMATO
Provided by Rachael Ray : Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a grill pan over medium low to medium heat. Heat oil and garlic in a small pot over low heat. Brush 4 slices of the bread with garlic oil on 1 side. Place garlic oil side down on the grill. Top with sliced cheese, tomato and basil. Place another slice of bread on top of each sandwich. Brush sandwiches with garlic oil. Press sandwiches with heavy skillet or a brick covered with tin foil. Toast sandwiches on both sides to melt cheese.
ITALIAN TOMATO BREAD CASSEROLE
Another wonderful recipe from French's emailed newsletter. Instead of the frozen garlic bread 1 fresh loaf of prepared garlic bread can be substituted. Slice into cubes for approximately 10 cups of cubed bread.
Provided by lauralie41
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a greased, shallow 3 quart baking dish add the cubed garlic bread. Top the bread with tomatoes and 2/3 cup french fried onions.
- In a large bowl add the eggs and milk, beat well. Stir in one cup of mozzarella cheese, parmesan cheese and the seasoning.
- Pour mixture over bread cubes and stir gently to coat well.
- Bake for approximately 25 minutes or until custard is just set.
- Sprinkle with remaining mozzarella cheese and onions.
- Bake an additional five minutes or until cheese melts and onions are golden brown.
Nutrition Facts : Calories 234.9, Fat 15.9, SaturatedFat 8.1, Cholesterol 224.8, Sodium 390.8, Carbohydrate 4.8, Fiber 0.5, Sugar 1.7, Protein 17.9
ITALIAN CHEESE BREAD
People are astounded to learn I make this savory Italian bread from scratch in less that an hour. With this recipe from my brother-in-law, warm slices are a delicious and easy alternative to garlic toast. I'll sometimes use this bread as a snack or appetizer.
Provided by Taste of Home
Time 35m
Yield 1 loaf (16 pieces).
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 428mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
SARDINIAN BREAD AND TOMATO CASSEROLE
This dish is absolutely wonderful. It's a cross between bread pudding and lasagna. You can serve it with meat or fish or on it's own. I served it with a nice green salad. It's from Lidia Bastianch's book. She's one fantastic chef. She says you can serve it for brunch, also. And top it with an egg fried in olive oil! My dad used...
Provided by Lynnda Cloutier
Categories Savory Breads
Number Of Ingredients 7
Steps:
- 1. Chop the tomatoes in a food processor, using on and off pulses. Don't over process or you'll incorporate too much air and the tomatoes will turn pink. Stir in 1 tsp. salt
- 2. In small pan, bring 2 cups salted water to a boil. Lower bread slices one by one into the boiling water for a second or two, just long enough to wet them. (I found it easier to either spray the bread slices or sprinkle them with water) Place them on a kitchen towel on the counter to drain. Press the moistened bread lightly to remove excess water.
- 3. In large skillet, heat 3 Tbsp. of the oil over medium heat. Add onion and cook,stirring til golden,a bout 8 minutes. Pour in the tomatoes and bring to a boil.Reduce heat so sauce is simmering and cook til slightly thickened, about 20 minutes. Stir in oregano and cook for 5 minutes more.
- 4. Preheat oven to 375. Oil an 11 inch oval baking dish or an equivalent baking dish, with remaining 1 Tbsp. oil. Spoon enough of the tomato sauce to coat the bottom and arrange half of the bread slices over the sauce, tearing them and wedging them as needed to make an even layer. Spoon half of the remaining sauce over the bread and sprinkle 1 cup of the cheese over the sauce. Make another layer of the remaining bread slices, tomato sauce and cheese. Bake til casserole is heated through and the cheese is browned, about 25 minutes. Serve hot.
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