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Gouda tomato breads

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Ingredients for 4 servings:

  • 100 g cheese (old Gouda, e.g. Old Amsterdam), coarsely grated
  • 50 g tomatoes, dried in oil
  • 2 tbsp parsley, chopped
  • 8 slice(s) baguette(s), rustic (rye baguette, approx. 2 cm thick)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

as a side dish to ham and leek soup or as a snack with wine

Drain the tomatoes and slice them lengthwise into thin strips. Mix with the cheese and parsley. Place the bread slices on a baking sheet lined with parchment paper, top with the cheese mixture, and bake in a preheated broiler at 200°C until the cheese melts. These breads are a great side dish to my ham and leek soup, but also serve as a snack with wine or something similar. If the soup is served as a main course, allow 3-4 slices per person.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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