Tomato Cheese Olive Bread Recipes

Steps:

• Preheat oven to 400°F. Place bread halves, cut-sides up, on baking sheet.
• Mix oil, garlic and seasoning; drizzle over bread. Sprinkle with tomatoes and cheese.
• Bake 10 to 15 min. or until cheese is melted. Cut each bread half crosswise into 10 slices to serve.

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

Steps:

• Rough chop black and green olives.
• Combine green onions and olives with the softened butter, mayo, and cheese. Mix thoroughly.
• Slice french bread in half lengthwise. Spread mixture evenly over halves.
• Bake at 325 for 25 minutes or until thoroughly melted and starting to turn light brown and bubbly.
• Can make mixture 2 days ahead, spread on unbaked bread and freeze too!

Steps:

• preheated oven to 350°F.
• Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
• In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
• In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
• Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
• Divide the batter among 2 buttered and floured regular sized loaf pans.
• Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
• Remove the breads from the pans and let them cool, right sides up, on a rack.

Steps:

• Preheat oven to 200dC.
• Grease and line a 450g loaf pan.
• Sift the flour and baking powder into a bowl.
• In a separate bowl combine eggs, oil and wine, then add to flour with the tomato puree and mix to a moist dough.
• Stir in cheese, olives tomatoes and herbs and season with salt and pepper.
• Pour into prepared pan and bake for 30 minutes then reduce temp to 160dC and bake a further 20 minutes.
• Cool slightly in the pan and turn out onto a wire rack and cool completely.

Steps:

• In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture. , Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices.

Steps:

• Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
• Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
• In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
• Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
• To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.