Roasted Cherry Tomato and Fresh Herb Bread

Vegetarian
Vegan
Dairy Free
Health score
3%
Roasted Cherry Tomato and Fresh Herb Bread
45 min.
25
238kcal

Suggestions


Indulge in the vibrant flavors of our Roasted Cherry Tomato and Fresh Herb Bread, a delightful dish that perfectly embodies the essence of Mediterranean cuisine. This vegetarian, vegan, and dairy-free recipe is not only a feast for the eyes but also a treat for the taste buds, making it an ideal choice for any gathering or casual snack. With its rich, roasted cherry tomatoes mingling with aromatic fresh herbs, each bite offers a burst of flavor that will leave your guests craving more.

Ready in just 45 minutes, this dish serves up to 25 people, making it perfect for parties, antipasti platters, or as a starter to a larger meal. The combination of crusty ciabatta bread topped with a luscious tomato mixture creates a satisfying texture that pairs beautifully with the freshness of marjoram and a hint of heat from crushed red pepper. Whether you're hosting a dinner party or simply enjoying a cozy night in, this recipe is sure to impress.

Not only is it easy to prepare, but it can also be made a day in advance, allowing the flavors to meld beautifully. So gather your ingredients, preheat your oven, and get ready to serve up a dish that celebrates the simplicity and deliciousness of fresh produce. Your taste buds will thank you!

Ingredients

  • teaspoons balsamic vinegar 
  • cups cherry tomatoes halved
  • pound ciabatta bread halved
  • tablespoons marjoram fresh chopped
  • 25 servings marjoram chopped
  • 0.3 cup olive oil 
  • 25 servings olive oil 
  • 0.3 teaspoon pepper dried red crushed
  •  shallots minced

Equipment

  • baking sheet
  • oven
  • cutting board
  • glass baking pan

Directions

  1. Preheat oven to 375°F.
  2. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  3. Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half.
  4. Bake until bread is crusty, about 10 minutes.
  5. Transfer to cutting board.
  6. Sprinkle with additional marjoram and freshly ground black pepper.
  7. Cut bread into squares and serve.

Nutrition Facts

Calories238kcal
Protein6.03%
Fat61.3%
Carbs32.67%

Properties

Glycemic Index
4.48
Glycemic Load
0.2
Inflammation Score
-3
Nutrition Score
3.9256521981695%

Flavonoids

Apigenin
0.39mg
Luteolin
0.02mg
Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.25mg

Nutrients percent of daily need

Calories:238.45kcal
11.92%
Fat:16.53g
25.43%
Saturated Fat:2.39g
14.92%
Carbohydrates:19.82g
6.61%
Net Carbohydrates:18.63g
6.77%
Sugar:1.31g
1.45%
Cholesterol:0mg
0%
Sodium:183.82mg
7.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.66g
7.32%
Vitamin K:19.62µg
18.69%
Vitamin E:2.55mg
17.03%
Vitamin C:9.2mg
11.15%
Iron:1.23mg
6.81%
Vitamin A:275.11IU
5.5%
Manganese:0.1mg
5.23%
Fiber:1.19g
4.77%
Potassium:108.42mg
3.1%
Vitamin B6:0.05mg
2.73%
Calcium:25.87mg
2.59%
Folate:9µg
2.25%
Copper:0.04mg
2.11%
Magnesium:7.68mg
1.92%
Phosphorus:15.7mg
1.57%
Vitamin B1:0.02mg
1.22%
Vitamin B3:0.24mg
1.22%
Source:Epicurious