Friday, September 7, 2012

Simple Tomato and Olive bread

Tired of the same old garlic bread with your pasta?
  I went to Mulhouse with my MIL while she was here and left her to pick out some `good looking bread` for us.  I was planning on stopping at the little sandwich shop in the mall for lunch, but it is either gone, or closed for renovations.  So, we were left with the bread to eat in the car on the way home.  I hadn`t realized she`d picked anything other than a plain loaf of bread, so I wasn`t that excited, but wow, was it good.  It had the flavors of tomato, black olive, onion and cheese in it.  All baked on to the top. It was delicious.  I made mine with it baked into the middle as well as my loaf of bread was a bit thicker than the one we had in France.

What you need:
 Bread, the flatter the loaf the better
black olives, sliced
1 onion, very thinly sliced
tomato sauce, chunky, creamy, whichever you prefer (I used a blended sun dried tomato)
cheese: I used a blend of gruyere and emmantaler

Slice your bread in half, and spread some of the tomato across it.  Add olives and onions.  I did half and half. Close the bread, spread more tomato on top and then top with the cheese.  Bake at 150 C for 15 minutes, or until the cheese is melted.

Result: Really good. Will make this instead of garlic bread for the next few times. My only problem was getting the cheese to stay on top of the bread. It wanted to come off like little cheese cracker pieces. Maybe cross hatch the top of the bread with a knife and stick some cheese down in the bread a little bit.