cheesy tomato bread

Bonus recipe!

By now, you’ve read all about our adventures in Wisconsin and the tasty treats that have resulted from our trip.  I don’t have any other stories to tell, but I couldn’t let this recipe go by the wayside.  If your garden is behaving like mine, tomatoes are starting to pile up on the counter.  This easy and fast recipe is a great way to use several tomatoes as well as your fresh basil.  And really, who can resist warm, melty cheese?  I can’t, that’s a fact.

cheesy tomato bread

recipe:  adapted from Brennan’s Market

 

1 loaf Italian bread, sliced in half lengthwise

3 beefsteak tomatoes, sliced into 1/4″ slices

Kosher salt

Freshly ground black pepper

1 c. fresh basil, thinly sliced

8 oz. farmer’s cheese, shredded

Preheat oven to 400 degrees.  Place loaf halves cut side down, toast for about 6-8 minutes.  Remove from oven and flip so cut sides face up.  Layer tomato slices across bread.  Season to taste with salt and pepper.  Sprinkle basil across tomatoes and top with shredded farmer’s cheese.  Bake for 12-15 minutes or until cheese has melted and is bubbling.  Slice into individual portions and serve warm.

Oh tomato love!  I’m drooling, have to go make this again.

-j

All content and photographs © 2010 jb’s pour house

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