Cheesy Tomato Bread
I hope that you can see by the pictures just how good this bread is. When you combine a fresh loaf of french bread, ripe summer tomatoes, and melted mozzarella cheese, it is pretty much a recipe for perfection! Just look at that gooey cheese!
I’ve been eating this for lunch over the past few days and I can’t get enough of it! Best of all, it is so quick and simple to make. It’s like those frozen french bread pizzas you can buy at the grocery store, but with fresh ingredients and a better flavor.
This cheesy tomato bread is perfect for lunch or as part of a light dinner. It’s definitely a crowd pleaser! It doesn’t get much better than ripe and juicy summer tomatoes, and I’m pretty sure this is one of the best ways to enjoy them. 🙂
Looking for more great pizza ideas? Check out some of my favorites!
Cheesy Tomato Bread
Yield: Serves 8
Ingredients:
- 1 loaf french bread, sliced lengthwise
- 3 Tbsp butter
- 1/2 - 1 Tbsp garlic powder (to taste)
- 3-4 fresh tomatoes, thinly sliced
- 1 tsp kosher salt (use 1/2 tsp if using salted butter)
- 2 Tbsp olive oil
- 2 tsp oregano
- 8 oz sliced or shredded mozzarella cheese
Directions:
*Ingredient amounts are approximations. This is a great recipe to experiment with and adjust to your tastes
- Preheat oven to 500. Spread each slice of bread evenly with butter and sprinkle with garlic. Lay the tomato slices on top, then sprinkle with salt, olive oil and oregano. *Note: If using juicy garden tomatoes, you may want to let the slices sit on a paper towel for a minute before laying them on the bread.
- Top with cheese and place on a foil lined baking sheet. Bake for 5-7 minutes, or until the cheese melts and the bread begins to toast. Turn the oven to broil and and leave them in the oven for 2-3 minutes longer, or until the cheese browns. Slice the bread into 4-inch sections and serve.
from the Penzey's Spice Catalog
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Yummmmm. This bread is right up my alley – and now I’m totally hungry thanks to your photos 🙂
Oh yum! I wish I had a toaster oven so I could eat this all the time. But with no AC, the oven gets turned on rarely in the summer (rarely here meaning twice a week… :)) Looks delicious!
This looks delicious! Thanks for sharing, Megan. I will definitely be trying this!
The melting cheese is insanely awesome!
Yum!! I love making homemade french bread pizza… my daughter would love for me to use whole tomatoes instead of sauce. Gotta try that!
this looks delicious!!
This looks so much better than the store bought kind!
This looks wonderful. My husband and I have been making our version…a Caprese “pizza…Brush Ciabatta bread (or French bread) with a little olive oil. Sprinkle with a tiny bit of sea salt. Top with fresh mozzarella cheese, then sliced tomatoes, and chopped fresh basil. Drizzle with a little balsamic vinegar (I like Mediterranean Balsamic Vinegar with Fig by Demarle at Home). Bake at 350 degrees until the cheese has melted and the bread is toasty. (I bake it on a Silpat with a Perforated Baking tray. It comes out perfect every time!)
Your version sounds incredible, thanks for sharing! 🙂
YUM!! That looks delicious, and I always appreciate a meatless meal idea!
Oh my!! I made this for lunch today and it is just wonderful!! I picked up a basket of beautiful, fresh tomatoes yesterday at the Farmer’s Market so this was a perfect way to use one of them. I suspect I’ll be enjoying this same lunch again for the next few days. Thanks for posting this recipe Megan!
I’m so glad you liked it! I had it for lunch 3 days in a row, until I ran out of bread! 🙂
Delicious. I can see why you ate them for 3 days for lunch 🙂
Sweet goodness, YES! This sounds awesome!
Good lord, you didn’t even need words with this post; those mouth-watering photos were enough to draw me in! I am starving now, thanks!
Hi Megan!
I wanted you to know that I have chosen you for The Very Inspiring Blogger Award. You can see the details about your nomination on my blog post: http://dejongdreamhouse.blogspot.com/2012/08/very-inspiring-blogger-award.html.
If you accept the award please note there are rules: 1) Thank the person who nominated you and link back to them in your post. 2) Share 7 interesting things about yourself. 3) Nominate 7 bloggers you admire. 4) Leave a comment on each of the blog’s letting them know they have been nominated.
This looks delicious! Add a salad and you have such a quick and easy weeknight meal and I bet you could add some spinach or some other toppings on there too!
As soon as you put cheese and bread together, I’m there! And the tomato is just a delicious bonus – love this! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks always for keeping me inspired with new ideas…
This looks AMAZING! I think I found dinner tomorrow!
Made Megan’s Cheesy Tomato Bread today for lunch. My son was starting his his day of college and he just loved it!Had a lot of tomatoes from my garden so the freshness made this over the top. Have made French Bread Pizza before and I want to say all the ingredients where just right. Never put butter on a pizza before and thought maybe I should have used four tablespoon not three,but three tablespoons was just right!
So glad you liked this!! 🙂
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Yummy! Thanks for helping me use up my CSA tomatoes!
can you freeze this before baking?
This cheesy tomato bread is delicious. It’s even better than what I order from an Italian restaurant. It’s easy and simple to make. I’d give it five stars.
I’m so glad you liked it, thanks for letting me know! 🙂
We really enjoyed this tomato bread! It was easy to make and delicious!
Thanks!
Is there a tutorial video i can find of this? I think this is very great and i might make this in my Ag Food Science class. If i do then i would like to know how to make it properly.
Is there a tutorial video i can find of this? I think this is very great and i might make this in my Ag Food Science class. If i do then i would like to know how to make it properly. This is truly awesome.
I’ve been making my version for 30 yrs. It’s mostly the same but I sprinkle lemon pepper and bacon bits on top. With super ripe tomatoes from the garden off the vine it’s incredible!
Do you think this would work as well by slicing the bread vertically (12 slices) instead of slicing horizontally ?