Carole Food.
Cheesy Tomato Garlic Bread
This is the perfect thing to make if you’re looking for an easy showstopper. It takes minimal time to prep, then all that’s left is for the oven to do the work. It’s great as part of a buffet for a party, or served as a starter!
Jump to recipeThis is the perfect thing to make if you’re looking for an easy showstopper. It takes minimal time to prep, then all that’s left is for the oven to do the work. It’s great as part of a buffet for a party, or served as a starter!
This is a sponsored post by Isle of Wight Tomatoes - all views and opinions expressed in this post are my personal view. I love this recipe and hope you will too!
What ingredients do you need for this dish (includes possible substitutions)?
Sourdough loaf: you can use any large loaf for this, but sourdough is my favourite!
Isle of Wight Tomatoes Romesco Tomato Sauce: the romesco sauce works really well with melted cheese!
Camembert style cheese: I’ve used Tunworth here, but camembert is perfect for the recipe too.
Garlic: we’ve got sliced garlic in the cheese and also crushed garlic in the butter!
Runny honey: a bit of honey works really well with the cheese, but this can be left out if you prefer.
Thyme: can be substituted for rosemary if preferred!
Butter: my preference is salted butter in this recipe, but you can use unsalted if easier (just add a pinch of salt!).
Instructions
Heat the oven
Preheat the oven to 180c/160c fan. Line a large baking tray with baking paper.
Make the cheese hole
Use a small serrated knife to cut a hole for the cheese to sit in in the bread (don’t cut all the way through the bread though). The lid of the cheese box is useful here as a guide! Don’t throw away any of the bread you cut out, as we’ll be making these into croutons. Save the pieces of bread you cut out, and be careful not to cut all the way through the loaf. Use the knife to score the rest of the loaf in a criss-cross pattern. Again, don’t cut through the bottom of the loaf!
Add the romesco sauce
Spoon the romesco sauce in the hole of the bread. Then place the cheese on top of the romesco. Place the bread onto the baking tray then rip all the off cuts of bread into small pieces and scatter around the loaf. Mix all the ingredients for the garlic butter together. Brush the garlic butter over the bread and croutons, pushing it in between the cracks of the loaf too.
Bake until golden
Pierce the top of the cheese all over with the tip of a knife. Squish in the garlic slices, and thyme, then drizzle over the honey. Bake for 20-25 mins, until the bread is golden and the cheese is melted.
Cheesy Tomato Garlic Bread
This is the perfect thing to make if you’re looking for an easy showstopper. It takes minimal time to prep, then all that’s left is for the oven to do the work. It’s great as part of a buffet for a party, or served as a starter!
Ingredients
for the bread
- 1 sourdough loaf (about 400g)
- About 6 tbsp Isle of Wight Tomatoes Romesco Tomato Sauce
for the cheese
- 1 camembert-style cheese (I used Tunworth, but camembert is perfect too)
- 1 garlic clove, thinly sliced
- 1-2 tbsp runny honey
- 1 tbsp fresh thyme
for the garlic butter
- 3 garlic cloves, crushed
- 100g salted butter, melted
Method
- Preheat the oven to 180c/160c fan. Line a large baking tray with baking paper.
- Use a small serrated knife to cut a hole for the cheese to sit in in the bread (don’t cut all the way through the bread though). The lid of the cheese box is useful here as a guide. Don’t throw away any of the bread you cut out, as we’ll be making these into croutons! Save the pieces of bread you cut out, and be careful not to cut all the way through the loaf.
- Use the knife to score the rest of the loaf in a criss-cross pattern. Again, don’t cut through the bottom of the loaf!
- Spoon the romesco sauce in the hole of the bread. Then place the cheese on top of the romesco.
- Place the bread onto the baking tray then rip all the off cuts of bread into small pieces and scatter around the loaf.
- Mix all the ingredients for the garlic butter together. Brush the garlic butter over the bread and croutons, pushing it in between the cracks of the loaf too.
- Pierce the top of the cheese all over with the tip of a knife. Squish in the garlic slices, and thyme, then drizzle over the honey.
- Bake for 20-25 mins, until the bread is golden and the cheese is melted.
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Contact
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