Garlic Butter Tomato Cheese Bread
For years whilein 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?
8 tablespoons unsalted butter, at room temperature
2 cloves garlic, chopped
3 teaspoon chopped parsley, divided
2 teaspoons chopped chives
2 teaspoons chopped basil
1 loaf rustic Italian bread, halved lengthwise
3 medium heirloom tomatoes, thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup shredded low-moisture mozzarella cheese
½ cup grated Parmesan cheese
Preheat oven to 375ºF.
Add the softened butter to a medium mixing bowl and use a spoon to stir together the butter, garlic, 1 teaspoon of parsley, chives and basil until thoroughly combined.
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 until the cheese has melted and the edges are golden brown, about 20 minutes.
Cut into slices and serve immediately.
Serves 8 to 10.