This post is basically a two in one, as there's a recipe for the cheesy bread, but the tomato butter is a separate recipe underneath. Also, the cheesy bread only uses some of the butter, so you'll have a bunch leftover to use however you want. It tastes great in some pasta, on toast, or even on the outside of a grilled cheese or panini. The butter is a great way to use up some vegetables that are about to go bad, but of course you could use fresh ones as well.
The cheesy bread recipe is extremely simple, but I wanted to give you guys something that doesn't require too much preparation and has pretty cheap ingredients. You could even use a different, store-bought compound butter in place of my tomato butter recipe if you wanted, which would make this even easier (although I definitely recommend the tomato butter, it's SO good!) Hope you try this out!!
Cheesy Bread Recipe
Serves about 4-6
Ingredients:
- 1/4 cup tomato butter (see recipe below)
- 1 1/2 cups shredded mozzarella cheese
- 1 tbsp parmesan cheese
- 1 can pizza dough
Steps:
1. Preheat oven to 400 degrees F.
2. Line a baking tray with parchment paper and cooking spray.
3. Place the dough on the pan and spread to desired thickness.
4. Bake the dough in the oven for 8 minutes.
5. Spread the tomato butter all over the par-baked dough.
6. Sprinkle the mozzarella cheese evenly all over.
7. Sprinkle the parmesan evenly on top of that.
8. Bake for another 6-10 minutes, until crust is golden brown and cheese is melted.
9. Let it cool for 1-2 minutes, then cut into pieces.
*Tip: If desired, use homemade pizza dough and adjust cooking time as needed. I used store bought because it is much quicker and simpler, but homemade would probably taste better!
Tomato Butter Recipe
Ingredients:
- 3 scallions
- 2 medium tomatoes
- 1 large garlic clove
- Handful of cilantro leaves
- Light drizzle of vegetable oil
- 1/2 cup (1 stick) butter
- Salt, to taste
Steps:
1. Preheat oven to 425 degrees F.
2. Cut the tomatoes into even chunks.
3. Place tomatoes, garlic, and scallions on a baking sheet and coat with the oil.
4. Roast in the oven for 8-10 minutes, or until scallions are soft and almost burnt.
5. Remove the scallions and set aside.
6. Flip the garlic clove over and put the pan back in the oven for about 10 more minutes, or until the tomatoes and garlic are very soft.
7. To a food processor or blender, add butter, the roasted scallions, tomatoes, and garlic, the cilantro, and salt to taste.
8. Blend everything together until everything is combined and smooth.
9. Pour the mixture into an airtight container and refrigerate until spreadable.
*Tip: Feel free to change this up with whatever veggies you have and need to use up!
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