If your gardens are anything like ours, you are up to your eyeballs in tomatoes right about now. We planted two cherry tomato plants, and, I must admit, I’m pretty much done with wanting to pick them! In a few years, it’ll be nice when Lucy will be able to go out and bring them in for mama!
If you want a quick, easy, and delicious way to use up some of those cherry tomatoes, try out this Tomato Mozzarella Bread. I served it as a side to some grilled chicken and dill cucumbers. It’s the perfect summer side dish!
I used delicious French bread from Holiday Market. It’s also great with a baguette. Slice up the bread, butter it, and sprinkle on some garlic powder. Place halved cherry tomatoes over the top.
Sprinkle with freshly shredded mozzarella cheese. Bagged cheese is fine too, but I’d encourage you to give freshly shredded cheese a try. We only buy blocks of cheddar, colby jack, or mozzarella now and then shred it ourselves as needed. It tastes so much better than bagged cheese!
Bake at 350 degrees for about 10 minutes or until the cheese is melted and the bread is a little crispy. Sprinkle with fresh basil and enjoy! (Dried basil is fine if you don’t have fresh on hand. Oregano is yummy as well!)
This is so easy to make, and it’s a real crowd pleaser. Matty has been so diligent about avoiding bread and carbs, but even he couldn’t resist this bread. He told me to make him one slice . . . but I’m pretty sure he ate two!
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