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Appetizer Tomato Cheese Bread Recipe

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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!
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
MAKES: 12 servings

Ingredients

  • 1 medium onion, minced
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • Pinch rubbed sage
  • 2 cups biscuit/baking mix
  • 2/3 cup milk
  • 3 medium tomatoes, peeled, seeded and cut into 1/4-inch slices
  • Paprika

Nutritional Facts

1 serving (1 piece) equals 209 calories, 14 g fat (6 g saturated fat), 26 mg cholesterol, 521 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a saucepan, saute onion in butter until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside.
  2. In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly for 10-12 times. Pat into a greased 13-in. x 9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika.
  3. Bake at 400° for 25 minutes. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Appetizer Tomato Cheese Bread in Country Woman July/August 1988, p29

Nutritional Facts

1 serving (1 piece) equals 209 calories, 14 g fat (6 g saturated fat), 26 mg cholesterol, 521 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Appetizer Tomato Cheese Bread

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   (3)
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MY REVIEW
Reviewed Dec. 20, 2014

"This is the first time I prepared this recipe! When I sampled it, I did find it very tasty and quite moist! I used 1/8 tsp. ground sage and 1/4 tsp. Italian seasoning, CRUSHED between my hands. I did not have regular tomatoes, so I used a 14.5-oz can WELL- DRAINED Italian-style STEWED tomatoes, then a 14.5-oz. can of diced tomatoes, drained well. I found that it WAS not easy to knead the dough; I greased and floured my baking pan, and pressed the dough into prepared pan, using enough flour to evenly distribute the dough! The next time, I just may use MORE biscuit mix and gauge the amount of milk to add! It took me a while to spread the dough in the pan! I did allow the dough to sit after mixing it with the milk! I used a medium saucepan to saut? 1 medium onion, finely diced with the butter until tender. I arranged the canned tomatoes evenly over the dough, then spooned the sour cream mixture over the tomatoes. I used 1/2 to 3/4 tsp. paprika, rather than just sprinkle the paprika over the mixture! I baked 25 minutes at 400o F. I allowed the bread to really cool off before I cut it! It did cut nicely! I'd say that I got at least 12 to 15 servings! I put the squares in a plastic container with a cover and chilled the squares in the container. Thank you for sharing this recipe! I thought that this would be nice to take to a holiday party-it certainly has the red color! delowenstein"

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