This delicious recipe is perfect for an appetizer or can make a satisfying lunch all on its own. It’s a new favorite of mine for using fresh garden tomatoes. But, if you DO use fresh tomatoes, they are usually much juicier than “store bought” tomatoes, so I recommend draining the sliced tomatoes for a few minutes by laying the slices in a strainer or set them on paper towels.
Loaf of French or Italian bread
2 large tomatoes (you can actually use any type of tomatoes)
butter
garlic powder
extra virgin olive oil
salt
fresh oregano (you can substitute dried)
1 cup shredded mozarella cheese
Heat oven to 350 degrees. Split loaf down the middle and butter each side. Sprinkle with garlic powder. Lay tomatoes in an even layer over the bread. Drizzle with olive oil (I like to use an oil mister). Sprinkle with salt, followed by the oregano. Sprinkle the cheese evenly over the top. Bake 10 minutes or until cheese has melted. Turn oven to broil and broil until cheese begins to brown.
This tomato cheese bread looks delicious! Would be perfect to go with a pasta dish or soup.