Cherry Tomato and Cheese Bake with Bread
Cherry Tomato and Cheese Bake with Bread is a warm and simple dish that feels like home. It traces its roots to rustic peasant cooking where cooks used day-old bread, ripe tomatoes, and cheese to make a filling meal. The dish shows how few good ingredients can make a rich plate. When you bake it the kitchen fills with a sweet and savory smell. The roasted tomatoes give a bright, jammy scent. The cheese melts and browns at the edges and gives a nutty, salty note. The bread soaks up the juices and turns soft inside and crisp on top. Each bite has warm tomatoes, melted cheese, and chewy bread. The texture is soft and slightly crunchy where the cheese and bread meet. This bake is a classic because it is honest food. It comforts and satisfies many tastes. It works as a snack, side, or main. It is quick and forgiving, so cooks can change it with what they have. It is also a good dish to share with friends. The bright tomatoes balance the rich cheese and the olive oil ties flavors together. If you want a similar comfort that uses tomatoes and cheese in a different way try a creamy chicken bake that pairs well with this bread dish by following this simple recipe link: creamy baked chicken with cherry tomatoes. Read on to learn the easy steps to make this tasty bake. This bake fits any meal and lifts plain bread into something special and warm today.
Why make this recipe
- Quick to make: You only need simple prep and a short bake time of 20–25 minutes.
- Low cost: The main items are bread, tomatoes, and cheese. They are cheap and easy to find.
- Pantry friendly: You can use day-old bread and store tomatoes, so waste drops.
- Great for beginners: The steps are easy and forgiving. You can see when it is done by color and smell.
- Crowd-pleaser: The mix of warm cheese and sweet tomatoes wins most people over.
- Flexible: You can change cheese type, herbs, or oil to match taste or diet.
- One-dish clean up: You bake everything in one dish so cleanup is fast.
This version is better because it balances time and flavor. It uses simple seasoning and olive oil to keep the tomato and cheese taste clear. The cubed bread soaks up roasted juices for more flavor than plain slices. The recipe is a good base to change for any meal.
How to make Cherry Tomato and Cheese Bake with Bread
Start by thinking of the goal: turn simple items into a rich, juicy bake with crisp edges and soft centers. The main science is heat and moisture control. We use 375°F (190°C) to roast the tomatoes so they break down and release juices but do not burn. The cheese melts and browns under dry oven heat to give flavor and a light crust. The bread cubes act as a sponge. They soak up tomato juices and oil and then bake to a soft inside with some crisp corners.
When you toss bread, tomato, and cheese with oil and seasoning, you coat the bread so it browns evenly. Keep pieces similar size so they cook at the same rate. Do not overload the dish; give items room so hot air can move. During baking the tomatoes will soften and burst. The cheese will bubble, then form gold brown spots. These signs show the right heat and time.
If you want a saucy finish, the juices left in the dish are concentrated and rich. Spoon them over each serving. This keeps the bread moist and adds bright tomato flavor. Let the bake rest for a few minutes after taking it from the oven so the juices settle. This helps slices hold their shape and keeps the plate tidy.
Also try a sweet tomato dessert idea for a party contrast by checking a simple cherry dessert recipe such as no-bake cherry cheesecake for a light finish after this savory bake.
Ingredients
- Bread, cubed (use day-old or firm bread)
- Cherry tomatoes, halved
- Cheese, your choice (see note)
- Garlic herb seasoning
- Olive oil
- Salt
- Pepper
Choose the best items: pick ripe, firm cherry tomatoes that are sweet and glossy. For bread, use a loaf that is a bit stale or dry so it soaks up juices without going mushy. Good choices are country loaf, sourdough, or a firm baguette. For cheese pick something that melts well: mozzarella, fontina, young cheddar, or a mix. For flavor, add a sharper cheese like parmesan or pecorino for crumbs on top.
Substitutions:
- Gluten-free: use gluten-free bread cubes or toasted gluten-free rolls.
- Dairy-free / vegan: use vegan shredded cheese or a soft vegan cheese that melts, or skip cheese and add a sprinkle of nutritional yeast.
- Lower fat: use lower-fat cheese or cut the cheese amount by half and add herbs for flavor.
Directions
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Preheat the oven to 375°F (190°C).
- Aim for an oven that is hot but not too hot. This heat lets tomatoes roast and cheese melt without burning. You should feel warm air when you open the oven. Preheat for at least 10 minutes so the temp is steady.
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In a baking dish, combine the cubed bread, halved cherry tomatoes, and cheese.
- Use a medium baking dish so pieces spread in a single layer but still touch. The bread cubes should be about 1-inch pieces. When you add tomatoes, they should sit on top and between bread. The cheese should sit in clumps or spread so it touches bread and tomato. You should see red, white, and tan colors mixed.
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Drizzle with olive oil, and sprinkle garlic herb seasoning, salt, and pepper over the top.
- Pour a steady thin stream of oil so pieces glisten but do not swim. The oil helps the bread brown and the tomatoes roast. The seasoning should look like a light dusting. Smell the garlic and herbs now; the scent should be fresh and savory.
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Toss gently to combine.
- Use two spoons or clean hands to lift and mix. Toss until bread pieces get a light coat of oil and seasoning. Watch that tomatoes do not break during mixing. The mix should show oil shimmer and a spread of cheese bits across the top.
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Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Place the dish in the center rack. After 10 minutes you may see juices pool and tomatoes soften. At around 15–20 minutes the cheese will bubble and start to brown. Look for golden spots and a bubbly surface. The bread edges should turn light brown and crisp. You may hear a light sizzle as juices bubble. If the top browns too fast, cover loosely with foil and finish baking.
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Serve warm with a sauce made from the roasted juices.
- Remove from oven and let rest 3–5 minutes. Tilt the dish slightly and spoon out the concentrated juices. Mix them with a little extra olive oil or balsamic for a quick sauce. The juice will be glossy and smell rich. Spoon over servings so each bite is moist.
Visual cues: soft, jammy tomatoes; bubbly, golden cheese; bread toasted at the edges with a soft center. Smell: sweet tomato, warm garlic, and melted cheese. Sound: light bubbling when hot.
How to serve Cherry Tomato and Cheese Bake with Bread
- Family style: Serve the dish in the baking dish on the table. Garnish with fresh basil or parsley and serve with small plates and forks for sharing.
- As a main with salad: Plate a scoop of the bake next to a crisp green salad dressed with lemon and olive oil. The fresh salad cuts the richness.
- As a side with protein: Serve next to grilled chicken, fish, or roasted vegetables. A simple roast chicken pairs well.
- Party tray: Spoon the bake on toasted crostini and top with a tiny herb sprig. This makes bite-size warm snacks.
Drink pairings:
- White wine: a crisp Sauvignon Blanc or Pinot Grigio.
- Light red: a young Pinot Noir or Chianti for more tomato bite.
- Non-alcoholic: sparkling water with lemon or a chilled iced tea.
Plating tip: use a shallow white dish to show color. Add a few whole roasted tomatoes on top for height. Finish with a drizzle of olive oil and a sprinkle of fresh herb.
How to store Cherry Tomato and Cheese Bake with Bread
Short-term (fridge):
- Let the bake cool to room temperature, no more than two hours. Cover the dish tightly with plastic wrap or transfer portions to an airtight container. Keep in the fridge for up to 3 days.
Long-term (freezer):
- For best results, freeze the bake without extra sauce. Place in a freezer-safe container and press a sheet of parchment or plastic wrap on the surface to limit ice crystals. Freeze up to 2 months. Thaw in the fridge overnight before reheating.
Best way to reheat:
- Oven: Preheat to 350°F (175°C). Place the bake in an oven-safe dish and cover loosely with foil. Heat 15–20 minutes until warm and cheese bubbles. Remove foil for last 5 minutes to crisp the top.
- To avoid dry bread: add a sprinkle of water or a small splash of olive oil over the top before covering to add moisture.
- Microwave: Use only for single servings. Heat in short 30–45 second bursts and finish in a hot oven or toaster oven for crisp edges.
Avoid reheating too long; that makes the bread hard and the tomatoes too soft.
Tips to make Cherry Tomato and Cheese Bake with Bread
- Use day-old bread: It soaks juices without collapsing.
- Cut similar size pieces: This helps even cooking.
- Don’t overcrowd the dish: Give air room so tomatoes roast, not steam.
- Watch the cheese: Pull the dish when cheese is golden and bubbling, not only when fully brown.
- Rest before serving: This keeps juices from spilling and makes serving neat.
- Add salt late if using salty cheese: If your cheese is salty, reduce added salt to avoid over-salty results.
- Use a mix of cheeses: One mild melter like mozzarella and one sharp like parmesan adds depth.
Common mistakes to avoid: using very soft fresh bread that will turn mushy, piling ingredients too deep so nothing crisps, and over-baking which dries the bread.
Variation
- Make it Spicy: Add sliced chili or a pinch of red pepper flakes with the seasoning. Use pepper jack cheese for a spicy melt.
- The Healthy Version: Use whole grain bread, little olive oil, and a low-fat cheese. Add baby spinach or kale before baking for extra greens.
- The Deluxe Version: Add sliced sausage or cooked chicken pieces, and a mix of fontina and aged cheddar for a richer bake.
- Vegan Version: Use vegan cheese and add a drizzle of balsamic before serving for a tangy finish.
- Herby Lemon Version: Add lemon zest and fresh thyme or oregano to brighten the bake.
FAQs
Q: Can I make this ahead of time?
A: Yes. Assemble the dish and cover it. Keep in the fridge for up to 24 hours. When ready, bake a few extra minutes if needed since the dish starts cold.
Q: Why is my bake soggy?
A: Sogginess comes from excess liquid. Use day-old bread so it soaks less fast. Do not overcrowd the dish. Roast at the right heat so liquid reduces and the edges can crisp.
Q: Why does my cheese not brown?
A: Some cheeses brown less. Use a mix with a cheese that browns, or place the dish under the broiler for 1–2 minutes at the end while watching closely.
Q: Can I use other tomatoes?
A: Yes. Grape tomatoes or small plum tomatoes work. If you use large tomatoes, cut them to similar size so they cook evenly.
Q: How do I make a sauce from the roasted juices?
A: Tilt the dish and spoon the juices into a small bowl. Add a teaspoon of olive oil and a splash of balsamic or lemon juice. Whisk and drizzle over servings.
Q: Can I add meat to this bake?
A: Yes. Cook any raw meat first, then mix in. Pre-cooked sausage, bacon, or shredded chicken work well.
Q: Can I make individual portions?
A: Yes. Use small ramekins and reduce bake time by a few minutes. Watch cheese and bread color.
Conclusion
This Cherry Tomato and Cheese Bake with Bread gives warm comfort with little work. For a vegan take with balsamic and cheesy bread ideas, see Baked Vegan Garlic Bread With Cheese & Balsamic Tomatoes which shows a fresh way to use roasted tomatoes. If you like baked tomato and cheese dishes, you can also learn more from a classic baked feta and cherry tomato recipe at Baked Feta with Cherry Tomatoes.
Print
Cherry Tomato and Cheese Bake with Bread
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm and simple dish featuring roasted cherry tomatoes, melted cheese, and cubed bread, perfect for any meal.
Ingredients
- 1 loaf bread, cubed (day-old or firm)
- 2 cups cherry tomatoes, halved
- 1 cup cheese, your choice
- 1 teaspoon garlic herb seasoning
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a baking dish, combine the cubed bread, halved cherry tomatoes, and cheese.
- Drizzle with olive oil and sprinkle garlic herb seasoning, salt, and pepper over the top.
- Toss gently to combine.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Serve warm with a sauce made from the roasted juices.
Notes
For a vegan version, use vegan cheese. You can also customize with different types of cheese or herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: baked tomatoes, cheese bake, comfort food, vegetarian bake, easy recipe