Tomato Basil Garlic Bread

A golden, cheesy bread topped with juicy tomatoes, fresh basil, and rich garlic butter. Perfect for any meal or as a crowd-pleasing appetizer.

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Ingredients

For the Bread:

• 1 loaf Italian bread or baguette, preferably fresh

• 2 tablespoons olive oil or melted butter (for richness and flavor)

• 2 cloves garlic, minced (for a strong garlicky kick)

• 1 teaspoon Italian seasoning (optional, but adds depth)

• 2 large tomatoes, sliced into ¼-inch rounds (ripe and juicy for best flavor)

• 1½ cups shredded mozzarella cheese (melty, stretchy goodness)

• ½ cup Parmesan cheese (optional, for a salty, nutty finish)

• Salt and pepper, to taste

• Fresh basil leaves, chopped or torn (added after baking for freshness)

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Equipment You’ll Need

• Baking sheet or tray

• Parchment paper (optional, for easier cleanup)

• Small mixing bowl and brush

• Sharp bread knife

• Oven preheated to 375°F (190°C)

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‍ Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). If you like extra crispy bread, preheat a baking stone or heavy-duty sheet pan inside the oven for a few minutes before placing the bread on it.

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2. Slice the Bread

Take your Italian bread or baguette and slice it:

• For larger pieces, slice the loaf horizontally into two halves (like garlic bread).

• For individual servings, slice into 1-inch thick pieces.

Arrange the slices or halves, cut side up, on a baking sheet lined with parchment paper or foil.

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3. Make the Garlic Spread

In a small bowl, combine:

• 2 tablespoons olive oil (or melted butter)

• 2 minced garlic cloves

• 1 teaspoon Italian seasoning (optional)

Mix well until the garlic and herbs are evenly distributed.

Brush the mixture generously over the cut sides of the bread slices, making sure to coat every corner.

Tip: You can add a pinch of chili flakes to this mix for a spicy variation.

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4. Add the Tomatoes

Arrange the sliced tomatoes evenly across the bread.

• For large halves: use about 6–8 slices per half.

• For individual slices: top each with 1–2 slices of tomato.

Season the tomatoes lightly with salt and freshly ground black pepper.

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5. Layer the Cheese

• Sprinkle 1½ cups shredded mozzarella evenly over the tomato-topped bread.

• If desired, dust with ½ cup of Parmesan cheese for an extra layer of flavor and browning.

Tip: Use fresh mozzarella for a creamier, richer melt—but be mindful it releases more moisture.

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⏲️ 6. Bake to Perfection

Place the bread into the preheated oven and bake for 10–15 minutes or until:

• The cheese is melted and bubbling

• The edges of the bread are golden and crisp

• The tomato juices are slightly roasted into the bread

For extra crispiness, broil for the last 1–2 minutes—watch closely to avoid burning!

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7. Add Fresh Basil

Remove the bread from the oven and immediately sprinkle with chopped or torn fresh basil leaves. This keeps the basil bright, fragrant, and flavorful.

You can also drizzle a little extra olive oil or a few drops of balsamic glaze for a gourmet finish.

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️ 8. Slice and Serve

• If baked as halves, slice into strips or squares.

• If using slices, serve as-is or cut in half for finger food.

Serve immediately while warm and melty.

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Storage & Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore crispness.

• Avoid the microwave, as it softens the bread and makes it soggy.

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Optional Add-Ons & Variations

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⏱️ Recipe Summary

• Prep Time: 10 minutes

• Bake Time: 10–15 minutes

• Total Time: 20–25 minutes

• Servings: 4–6

• Calories: ~280–320 per serving (varies by toppings)

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❤️ Chef’s Tips

• Use day-old bread for slightly drier texture—it crisps up better in the oven.

• Go for ripe, firm tomatoes—too soft and they’ll release too much moisture.

• Add a pinch of sugar to balance acidity if tomatoes are overly tart.

• This recipe works beautifully as party finger food or paired with soup or pasta.