UPLOADED/REDIRECTED Roasted Cherry Tomato Cheese Bread

Inspire your summer menus with some seasonal summer baking.

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

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 BY KIETH RECKER

Here are some other TABLE recipes to try:

Whipped Feta Dip with Blistered Tomatoes

Tomato Peach Salad

Summer Scalloped Tomatoes

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