Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, parmesan bread bowls with roasted cherry tomatoes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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. Roasted cherry tomatoes add juicy sweetness. Transfer to oven and roast, stirring and scraping occasionally, until tomatoes have burst and juices have concentrated to a Let cool slightly, then scrape into a small mixing bowl. 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. with Roasted Potatoes & Cherry Tomato-Arugula Salad.
Parmesan Bread Bowls with Roasted Cherry Tomatoes is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Parmesan Bread Bowls with Roasted Cherry Tomatoes is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have parmesan bread bowls with roasted cherry tomatoes using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Parmesan Bread Bowls with Roasted Cherry Tomatoes:
- Make ready 1 package active dry yeast Regular or quick (2 1/4 tsps)
- Take 105 ° 115 ° Warm waterF to F ) 1/4 cup (
- Make ready 2 tablespoons Sugar
- Make ready 3 cups All-purpose flour
- Make ready 1 teaspoons Baking powder
- Prepare 3/4 teaspoon Salt
- Get 1/3 cup Parmesan cheese , grated
- Prepare 1/4 cup Shortening (butter)
- Get 1 cup Heavy cream
Add broccoli, shallots, tomatoes, garlic, red pepper and oil into a large bowl. Toss to coat and spread onto a large baking sheet. Grate the parmesan cheese over the broccoli while it's hot. Roasting the cherry tomatoes gives them a uniquely intense flavor that pairs perfectly with the crispy chicken In another shallow bowl, beat eggs and water until frothy.
Steps to make Parmesan Bread Bowls with Roasted Cherry Tomatoes:
- 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.
Grate the parmesan cheese over the broccoli while it's hot. Roasting the cherry tomatoes gives them a uniquely intense flavor that pairs perfectly with the crispy chicken In another shallow bowl, beat eggs and water until frothy. 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. I love this meal because it just screams summer.
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