Three-Cheese Tomato Garlic Bread Recipe
Three-Cheese Tomato Garlic Bread Recipe photo by Taste of Home

Three-Cheese Tomato Garlic Bread Recipe

Publisher Photo
Topped with tomatoes, olives and artichoke hearts, these sumptuous slices can kick off dinner as an appetizer or accompany your favorite pasta dish. Just add a nice bottle of Chianti.—Sarah Sparks, Elgin, Illinois
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 16 servings

Ingredients

  • 1 loaf (1 pound) unsliced French bread
  • 1/4 cup butter, melted
  • 3 garlic cloves, minced
  • 1/3 cup prepared pesto
  • 3/4 cup spaghetti sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup chopped ripe olives
  • 1/4 cup oil-packed sun-dried tomatoes, finely chopped
  • 4 medium tomatoes, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 slice equals 192 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 442 mg sodium, 20 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. Cut bread in half lengthwise and then in half widthwise. Combine butter and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
  2. Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
  3. Bake at 400° for 14-16 minutes or until golden brown. Cut into slices. Yield: 16 appetizer servings.
Originally published as Three-Cheese Garlic Bread in Taste of Home August/September 2011, p22

Nutritional Facts

1 slice equals 192 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 442 mg sodium, 20 g carbohydrate, 2 g fiber, 8 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Three-Cheese Tomato Garlic Bread

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MY REVIEW
Reviewed Aug. 22, 2011

My husband LOVED this and has requested it again and suggested I make this for others. Will not disappoint! I left off the olives.

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