Roasted Cherry Tomato Ciabatta Bread is the summer side you won’t think twice about the carbs because of how fresh and light it is. This is a delicious twist and update to the ol’ garlic bread recipe. Cherry tomatoes have been going nuts this year and I have an over abundance that I can’t use fast enough. So roasted cherry tomatoes are going on EVERYTHING! And I’m not mad about it.
If roasting cherry tomatoes aren’t my favorite cooking method, then I don’t know what is. You’ll find that a lot of my recipes start with roasting cherry tomatoes and garlic together and putting them on everything. Salad, pasta, bread, grilled meats. You name it and roasted cherry tomatoes will go with it.
I buy bulk cherry tomatoes from Costco when they’re not in season in Montana. I find they never go to waste. If you can’t find cherry tomatoes then grape tomatoes work just as good.
Serve this bread at your next bbq gathering and I promise it’ll be the hit of the dinner.
Roasted Cherry Tomato Ciabatta Bread
Ingredients
- 2 {10.25 ounce} packages Cherry Tomatoes
- 1 head Garlic, cloves separated and skin on
- 2 tablespoons Extra Virgin Olive Oil, for drizzling
- 1 teaspoon Kosher Salt and Ground Black Pepper, to season
- Ciabatta Loaf, cut in half lengthwise
- 1 stick Butter, softened
- 2 tablespoons Parsley, chopped
- 2 tablespoons Basil, chopped
- 1 1/2 cups Parmesan, grated
Directions
- Step 1 Preheat your oven to 400 degrees F. On a sheet pan or baking dish add the tomatoes and garlic cloves. Drizzle with olive oil and season kosher salt and ground black pepper.
- Step 2 Roast for 20 minutes. Remove and let cool for a few minutes. Separate out the garlic cloves, remove the skins. Place garlic in a bowl and mash up into a paste. Add softened butter, chopped parsley and season with a pinch of kosher salt and ground black pepper. Mix together and spread the garlic butter over the ciabatta halves. Place on a sheet pan and broil in your oven for a few minutes to toast the bread. Keep an eye on it, this will go quick!
- Step 3 Pour cooled cherry tomatoes over the ciabatta halves. Pour olive oil and tomato juice that’s leftover in the pan on the bread as well. {Don’t waste the good stuff.} Spread the tomatoes in an even layer. Sprinkle chopped basil and parmesan on the top of the tomatoes.
- Step 4 Bake for 5-10 minutes until cheese is melted. Slice into equal pieces and serve with extra chopped basil. Enjoy!
Savor and Enjoy!
