You can play around with the types of cheeses (as long as they are fairly firm) and what herbs/spices to add. 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
INGREDIENTS
1 pound cherry tomatoes, halved
6 tablespoons olive oil, divided
Salt and freshly ground pepper
2 ounces shredded parmesan cheese
3 cups (420 g) all-purpose flour
1 tablespoon baking powder
½ teaspoon dried oregano
⅛ teaspoon cayenne pepper
2 ounces asiago cheese, crumbled into 1/4 to 1/2-inch pieces (about ½ cup)
2 large eggs
½ cup whole milk
DIRECTIONS
- Adjust an oven rack to the middle position and heat the oven to 375 degrees.
- 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.
- Roast until they are wrinkled and starting to brown, but not too dry, about 20 minutes. Remove and let cool to room temperature.
- 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.
- In a medium bowl, whisk the flour, baking powder, oregano, cayenne, ¾ teaspoon salt, and ¼ teaspoon pepper to combine.
- 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.
- Add the dry ingredients and gently fold until just combined (the batter will be heavy and thick).
- 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.
- Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 50-60 minutes.
- 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 Erica Bruce / Photography by Dave Bryce / Styled Keith Recker
Subscribe to TABLE Magazine‘s print edition.