Roasted Cherry Tomato Cheese Bread

You can play around with the types of cheeses (as long as they are fairly firm) and what herbs/spices to add to our Roasted Cherry Tomato Cheese Bread. You could even play around with throwing some zucchini or onions in with the tomatoes before roasting (just adjust for the weight) — or whatever your garden is offering up at the moment. Makes 1 (9-inch) loaf.

Roasted Cherry Tomato Cheese Bread Recipe

Tomato Cheese Bread Ingredients

• 1 lb cherry tomatoes, halved
• 6 tbsp olive oil, divided
• Salt and freshly ground pepper
• 2 oz shredded parmesan cheese
• 3 cups (420 g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp dried oregano
• ⅛ tsp cayenne pepper
• 2 oz asiago cheese, crumbled into 1/4 to 1/2-inch pieces (about ½ cup)
• 2 large eggs
• ½ cup whole milk

Bread Instructions

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees.
2. Toss the tomatoes with 2 tablespoons of olive oil, season with salt and pepper, and spread into an even layer on a rimmed baking sheet.
3. Roast until they are wrinkled and starting to brown, but not too dry, about 20 minutes. Remove and let cool to room temperature.
4. Reduce the oven temperature to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 of the Parmesan evenly over the bottom of the pan.
5. In a medium bowl, whisk the flour, baking powder, oregano, cayenne, ¾ teaspoon salt, and ¼ teaspoon pepper to combine.
6. Using a rubber spatula, mix in the asiago, breaking up clumps. In a large bowl, whisk together the eggs, remaining 4 tablespoons olive oil, and milk. Using a rubber spatula, stir in the cooled tomatoes.
7. Add the dry ingredients and gently fold until just combined (the batter will be heavy and thick).
8. Do not over-mix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining Parmesan cheese evenly over the surface.
9. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 50-60 minutes.
10. Cool in the pan on a wire rack for 5 minutes; invert the loaf onto the rack, turn right-side-up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.

Recipe by Erika Bruce / Photography by Dave Bryce / Styled Keith Recker

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