Tomato Garlic Bread
Tomato Garlic Bread
Ingredients
For the Sun-Dried Tomato Garlic Butter
- 100 g butter, softened
- 2 tablespoons sun-dried tomatoes, finely chopped
- 3 garlic, cloves, finely chopped or minced
- 1/2 teaspoon smoked paprika
- 1/2 cup parsley, fresh, chopped
- 1/2 cup cheddar cheese, grated
- 1/2 cup Parmesan cheese, grated
For Assembly and Garnish
- 1 baguette
- 2 tomatoes, heirloom varieties recommended, sliced into rounds
- 1/4 cup cheddar cheese, grated, for topping
- 1 handful basil, fresh leaves
- 1 drizzle olive oil
- to taste salt
- to taste pepper
Instructions
- 1
Preheat your oven to 200°C (400°F).
⏱️ 5 min•🌡️ 200
- 2
In a food processor, combine the softened butter, sun-dried tomatoes, minced garlic, smoked paprika, chopped parsley, 1/2 cup grated cheddar cheese, and 1/2 cup grated Parmesan cheese. Process until well combined into a smooth, spreadable butter mixture.
⏱️ 5 min
- 3
Slice the baguette lengthwise, creating two halves.
⏱️ 2 min
- 4
Generously spread the sun-dried tomato garlic butter mixture onto the cut sides of both baguette halves.
⏱️ 3 min
- 5
Arrange the sliced tomatoes evenly on top of the buttered baguette halves, covering the surface.
⏱️ 3 min
- 6
Sprinkle the additional 1/4 cup grated cheddar cheese over the tomatoes.
⏱️ 1 min
- 7
Place the assembled baguette halves on a baking tray. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the bread is golden and crispy.
⏱️ 15 min•🌡️ 200
- 8
Once baked, remove from the oven. Garnish with a handful of fresh basil leaves. Drizzle with olive oil and season with salt and pepper to taste.
⏱️ 1 min
- 9
Cut into serving pieces and enjoy immediately.
Kitchen Tools
Nutrition Facts (per serving)
Tomato Garlic Bread
For the Sun-Dried Tomato Garlic Butter
- 100 g butter, softened
- 2 tablespoons sun-dried tomatoes, finely chopped
- 3 garlic, cloves, finely chopped or minced
- 1/2 teaspoon smoked paprika
- 1/2 cup parsley, fresh, chopped
- 1/2 cup cheddar cheese, grated
- 1/2 cup Parmesan cheese, grated
For Assembly and Garnish
- 1 baguette
- 2 tomatoes, heirloom varieties recommended, sliced into rounds
- 1/4 cup cheddar cheese, grated, for topping
- 1 handful basil, fresh leaves
- 1 drizzle olive oil
- to taste salt
- to taste pepper
Instructions
- 1
Preheat your oven to 200°C (400°F).
⏱️ 5 min•🌡️ 200 - 2
In a food processor, combine the softened butter, sun-dried tomatoes, minced garlic, smoked paprika, chopped parsley, 1/2 cup grated cheddar cheese, and 1/2 cup grated Parmesan cheese. Process until well combined into a smooth, spreadable butter mixture.
⏱️ 5 min - 3
Slice the baguette lengthwise, creating two halves.
⏱️ 2 min - 4
Generously spread the sun-dried tomato garlic butter mixture onto the cut sides of both baguette halves.
⏱️ 3 min - 5
Arrange the sliced tomatoes evenly on top of the buttered baguette halves, covering the surface.
⏱️ 3 min - 6
Sprinkle the additional 1/4 cup grated cheddar cheese over the tomatoes.
⏱️ 1 min - 7
Place the assembled baguette halves on a baking tray. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the bread is golden and crispy.
⏱️ 15 min•🌡️ 200 - 8
Once baked, remove from the oven. Garnish with a handful of fresh basil leaves. Drizzle with olive oil and season with salt and pepper to taste.
⏱️ 1 min - 9
Cut into serving pieces and enjoy immediately.