Appetizer Tomato Cheese Bread
Country Woman
I found this recipe a few years ago in a dairy cookbook, and it has become a family favorite. We milk 180 cows and have a large garden, so dishes like this that use both dairy products and fresh vegetables are welcome. My husband, Wayne, and our two children are mostly meat-and-potato eaters...but I don't hear any complaints when I make this bread!
SERVINGS: 12
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min. + standing
Ingredients:
- SOUR CREAM TOPPING:
- 1 medium onion, minced
- 2 tablespoons butter
- 1/2 cup dairy sour cream
- 1/4 cup mayonnaise
- 4 ounces grated cheddar cheese (about 1 cup)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon leaf oregano
- Pinch leaf sage
- 2/3 cup milk
- 2 cups biscuit mix
- 3 medium tomatoes, peeled, seeded and sliced 1/4 inch thick
- Paprika
Directions:
Prepare sour cream topping by sauting onion in butter until tender. Blend with remaining topping ingredients; set aside. Stir milk into biscuit mix to make a soft dough. Turn dough onto a well-floured surface; knead lightly for 10 to 12 strokes. Pat dough over bottom of buttered 13-in. x 9-in. x 2-in. baking pan, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over dough. Spoon on topping; sprinkle with paprika. Bake at 400° for 25 minutes. Let stand 10 minutes before cutting. Yield: 12 servings.