Parmesan Bread Bowls with Roasted Cherry Tomatoes. Parmesan-crusted and mozzarella-topped chicken breasts and garlicky grape tomatoes are flavored with crushed red pepper and roasted together in this easy sheet pan recipe. Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper.
I don’t know if it’s possible to have too many cherry tomatoes. But if you do, roasting them is the… But if you do, roasting them is the perfect way to eat a whole bunch at a time. They shrivel up into the sweetest, tangiest little bites - which are perfect to toss into simple bowls full of greens and grains. You can cook Parmesan Bread Bowls with Roasted Cherry Tomatoes using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Parmesan Bread Bowls with Roasted Cherry Tomatoes
- You need 1 package of active dry yeast Regular or quick (2 1/4 tsps).
- Prepare 105 ° 115 of ° Warm waterF to F ) 1/4 cup (.
- Prepare 2 tablespoons of Sugar.
- It’s 3 cups of All-purpose flour.
- It’s 1 teaspoons of Baking powder.
- Prepare 3/4 teaspoon of Salt.
- You need 1/3 cup of Parmesan cheese , grated.
- You need 1/4 cup of Shortening (butter).
- It’s 1 cup of Heavy cream.
Tomato recipes are classic in Italian cooking, but this roasted tomatoes recipe with parmesan bread crumbs works as a side dish to just about any entrée. These little roasted tomatoes are epic flavor bombs to be added to pastas, on top of proteins or eaten just by themselves! Fresh tomatoes and garlic are roasted in olive oil and rosemary before being added to warm spaghettini (or thin spaghetti) and fresh basil. Then the whole thing is topped with toasted parmesan & garlic bread crumbs.
Parmesan Bread Bowls with Roasted Cherry Tomatoes step by step
- Dissolve yeast in warm water in small bowl. Stir in sugar; set aside..
- Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and cream so dough leaves side of bowl and forms a ball..
- Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes..
- Heat oven to 375ºF. Grease outsides of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.).
- Bake 18 minutes or until golden brown. Carefully lift bread bowls from custard cups–custard cups and bread will be hot. Cool bread bowls upright on wire rack..
I love this meal because it just screams summer. Oven roasted parmesan green beans with garlic and tomatoes - the perfect side dish to any meal! Healthy and easy to make, too! Place green beans and tomatoes in a large bowl and add olive oil, garlic, salt and pepper, and Parmesan cheese; toss to coat beans. Homemade mediterranean meal with roasted cherry tomatoes, prawns or shrimps, fresh salted feta cheese, parsley served with freshly baked bread in a bowl on a wooden table, selective focus.