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Baked Tomato and Pepperoni Bread Salad Recipe

Name: Baked Tomato and Pepperoni Bread Salad
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 250 g Mozzarella cheese, shredded; 1 large Ciabatta loaf, cut into bite-sized pieces; 1 tsp Red pepper flakes; 50 g Pepperoni, sliced; 3 cloves Garlic, minced; 1 handful Fresh basil leaves, chopped; 15 Cherry tomatoes, halved; 2 Tbsp Balsamic glaze; 4 Tbsp Olive oil; Salt and pepper to taste

Stashcook

This is a warm, cheesy bread salad with pepperoni and tomatoes. It's like a pizza but mixed in a tray. We use cheese, bread, and tasty pepperoni. It cooks in the oven and smells yummy!

Ingredients

250 g Mozzarella cheese, shredded

1 large Ciabatta loaf, cut into bite-sized pieces

1 tsp Red pepper flakes

50 g Pepperoni, sliced

3 cloves Garlic, minced

1 handful Fresh basil leaves, chopped

15 Cherry tomatoes, halved

2 Tbsp Balsamic glaze

4 Tbsp Olive oil

Salt and pepper to taste

Method

Preheat your oven to 180°C/356°F.

Place the cherry tomatoes and ciabatta bread pieces into a large baking tray.

In a jar, combine 3 tablespoons of olive oil, balsamic glaze, and minced garlic. Close the lid and shake well to mix.

Drizzle the olive oil mixture over the bread and tomatoes, tossing to coat evenly. Season with salt and pepper.

Bake in the preheated oven for 40 minutes, until the bread is toasted and tomatoes are soft.

Remove the tray from the oven and scatter the sliced pepperoni over the top. Return to the oven for an additional 15 minutes, or until the pepperoni is slightly crispy.

Take the tray out of the oven and immediately sprinkle the shredded mozzarella cheese over the hot ingredients so it melts.

In a small bowl, mix the chopped basil with the remaining 1 tablespoon of olive oil and red pepper flakes. Drizzle this basil oil over the salad.

Serve warm, garnished with extra basil leaves if desired.