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.
TOMATO CHEESE BREAD
This bread is wonderful made with garden fresh tomatoes, it's perfect for a barbecue! I used the Philadelphia brand soft cream cheese in the small tub for this. Use only firm plum tomatoes for this.
Provided by Kittencalrecipezazz
Categories Breads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Microwave the the cream cheese in a medium microwave-safe bowl on HIGH for 20 seconds; Add in the Parmesan cheese, garlic and basil; mix well to combine, then season with salt and pepper to taste.
- Slice the bread in half lengthwise.
- Evenly divide and spread the mixture over the cut sides of the bread.
- Top with the sliced tomatoes, then sprinkle a small amount of salt over the tomato slices.
- Broil about 5-inches away from heat with the oven door partially open for about 5 minutes.
- Cut into desired size slices.
Nutrition Facts : Calories 559.4, Fat 25.7, SaturatedFat 14.7, Cholesterol 69.7, Sodium 989.3, Carbohydrate 63.9, Fiber 4.2, Sugar 2.1, Protein 18.2
CHEESY BREAD BALLS IN TOMATO SAUCE
It's hard not to love this combination of tomato sauce, melted cheese, bread balls and garlic oil, which is sort of like a pizza, deconstructed. If you prefer not to stuff the bread balls, you can skip that part and simply roll them until round, baking them in the same way. The extra cheese can then be added to the sauce around the bread balls just before broiling. This dough method isn't complicated, but you could work with store-bought pizza dough to save on time.
Provided by Yotam Ottolenghi
Categories snack, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the bread balls: Add the flour, lukewarm water, 1 1/2 teaspoons oil, the yeast and salt to the bowl of a stand mixer. Using the dough hook, knead on medium-high speed for 7 minutes, scraping the bottom of the bowl to distribute the ingredients as needed, until soft and elastic. Transfer to a medium, lightly oiled bowl, and brush the top of the dough with a little oil. Cover with a damp tea towel and let rise in a warm place for 1 hour, or until soft and pillowy.
- Meanwhile, prepare the sauce: Add the 1/3 cup/80 milliliters oil and garlic to a medium ovenproof skillet and heat over medium-low, gently frying for 4 to 5 minutes, until soft and fragrant. (You don't want the garlic to brown, so turn the heat down if necessary.) Transfer 3 tablespoons of the garlic-oil mixture to a small bowl and set aside.
- Add the tomatoes with their juices, oregano, basil, sugar and 1/4 teaspoon salt to the skillet and simmer over medium-high heat, stirring occasionally, for 4 minutes. Add 2/3 cup/160 milliliters water, turn the heat to medium-low and continue to simmer for 15 minutes, stirring every now and then, until thickened slightly. Set aside.
- Meanwhile, cut the mozzarella into 20 cubes.
- Transfer the dough to a clean work surface and use a pastry cutter or sharp knife to cut it into 8 equal pieces.
- Use your hands to flatten each piece into a 2 1/2-inch/6 centimeter-wide round, then place a piece of mozzarella into the center. Fold the dough up and around, pinching the dough tightly to enclose the cheese. Turn the dough ball over, pinched side down, and use the palm of your hand to roll the dough against your work surface to make a smooth, neat ball.
- Transfer to a parchment-lined baking sheet (baking tray), and form the remaining dough balls, spacing them evenly apart as you place them on the baking sheet. Cover with a damp tea towel and leave to proof in a warm place for another 30 minutes.
- Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius. Brush the top of the dough balls with a little olive oil to coat, then bake for 10 minutes, or until golden brown. Set aside and heat the broiler (turn the oven grill setting to medium-high).
- Return the sauce to medium-high heat and bring to a simmer. Once simmering, add the baked bread balls to the sauce, and arrange the remaining cheese cubes around them. Transfer to the middle rack of the oven and broil (grill) for 2 to 4 minutes, until the cheese is melted and bubbling and the bread balls are nicely browned.
- Spoon the reserved garlic oil over the bread balls and season lightly with salt and pepper. Sprinkle with the extra oregano and basil, and serve right away.
SPICY TOMATO-CHEESE BREAD
This bruschetta-style appetizer is made with cheddar, chopped fresh tomatoes and crumbled turkey bacon on slices of French bread.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 20 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix cheese, turkey bacon and pepper.
- Place bread slices on baking sheet. Top with tomatoes; sprinkle with cheese mixture.
- Bake 10 min. or until cheese is melted.
Nutrition Facts : Calories 90, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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