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Baked Bread ‘n Tomato

September 7, 2012

This dish is reminiscent of stuffed peppers, but it makes use of tomatoes and bread instead of peppers and rice — which are soooooo tasty at this time of year. When you take it out of the oven, you want to let them sit for at least 5 minutes. This wait time will allow them to cool enough to move them in one piece from the baking pan to your serving dish. The below recipe is adapted from Epicurious.

You will need:

  • 1 loaf Italian bread, trimmed of crust and cut in half lengthwise
  • 2 T flat Italian parsley, chopped
  • 1 T oregano
  • 2 cloves garlic, minced
  • 2 T capers, roughly chopped
  • 1 t salt
  • 4-5 T olive oil
  • 4 large tomatoes, tops cut off and seeds scooped out
  • 4 oz goat cheese, sliced into 4 rounds

Then you will…

  1. Preheat your oven to 250 degrees. Bake the bread for 5 minutes on each side. Let cool for 10 minutes.
  2. Increase the temperature to 375 degrees.
  3. Tear the bread into small chunks and chop them in the food processor until you have fairly even crumbs that are not too fine.
  4. In a medium mixing bowl, combine the parsley, oregano, garlic, capers, salt and olive oil. Stir in the bread crumbs until well mixed. If there doesn’t seem to be enough olive oil to coat them all, add a little more.
  5. Cut the tops off the tomatoes and scoop out all the seeds. Place the tomatoes, cut side up, in a 9×9 baking dish (larger if needed).
  6. Put a little of the crumb mixture in the bottom of each tomato and press down.
  7. Add the goat cheese and then fill the tomatoes with a generous amount of the crumb mixture, heaping it on top.
  8. Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.
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