The juicy fresh New Jersey tomatoes were the perfect addition to fresh Italian bread, garlic butter and cheese.
For years while in high school this was my go-to for a summertime snack. It was easy to toss together when my friends and I were lounging poolside. The juicy fresh New Jersey tomatoes were the perfect addition to fresh Italian bread, garlic butter and cheese. It’s like a summertime pizza/ bread hybrid – but way better than a frozen French bread pizza. Was I the only person who would make those all the time after school as kid?
I first make a compound butter with garlic and mixed herbs before spreading it over the bread and topping it with slices of tomato and cheese. Think of it as a pizza and garlic bread hybrid that can serve as an appetizer or a side to simple grilled chicken.
Heirloom tomatoes – With their superior flavor, heirloom tomatoes come from seeds passed down and are typically at least 50 years old. Look for a variety of colors. If you like heirloom tomatoes check out these other recipes here. In fact, I always recommend salting tomatoes or marinating them in a bit of olive oil before using them.
Herbs – I add a mix of parsley, chives and basil to the garlic butter in this recipe though a combination of other herbs can be used.
Butter – Unless noted otherwise, I use unsalted butter in my recipes. I find the amount and type of salt can be controlled and added as needed.
Mozzarella – I use part-skim, also called low-moisture mozzarella in this recipe. Fresh mozzarella has a higher water content and it becomes runny rather than gooey as it melts.
How to Make Garlic Butter Tomato Cheese Bread
Heat oven. Preheat oven to 375ºF.
Make the garlic butter. Add the softened butter to a medium mixing bowl and wither use a spoon to stir together the butter, garlic, 1 teaspoon of parsley, chives and basil until thoroughly combined.
Spread the butter and top the bread. Evenly spread over both halves of the bread loaf. Arrange tomatoes in an even single layer over each half of the bread and season with salt and pepper. Top with the mozzarella and Parmesan cheese.
Bake the bread. Bake until the cheese has melted and the edges are golden brown, about 20 minutes.
Serve. Cut into slices and serve immediately.
Tips and Tricks for This Recipe
I like to use a food processor to make the garlic butter. Add the butter and garlic, pulsing to combine then add the herbs and pulse until incorporated. You should still be able to see the herbs in the butter mixture.
Other Recipes to Try
If you enjoy this garlic butter tomato cheese bread recipe, I recommend checking out some of these:
Omg it was sooo good, I loved it. I added in some salami slices, and when out of the oven, I topped it with some feta cheese, absolute immaculate
so happy to hear you enjoyed the recipe! Those are some great additions, I will have to give it a try! Thanks for sharing Saul!
Fan-freaking-tastic! So simple. So fresh-tasting. Perfectly balanced in herby, cheesy, buttery, garlic deliciousness!
Our Italian loaf was rather large, so I doubled the ingredients otherwise!
At the end of 20 minutes of baking, we broiled it for 1 minute to brown up the cheese! 😋
So happy to hear you enjoyed the recipe Jennifer!! Happy new year!