Recipe: Perfect Parmesan Bread Bowls with Roasted Cherry Tomatoes

Parmesan Bread Bowls with Roasted Cherry Tomatoes. Parmesan Bread Bowls with Roasted Cherry Tomatoes A fun and unusual way to serve your favorite filling! for dinner, breakfast or appetizer. They are easy to make, smell good while baking, look good, and taste wonderful. I love filled them with tomato sauce cooked with onions, garlic and peppers.

Add tomatoes, turn to coat with oil. 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. You can have Parmesan Bread Bowls with Roasted Cherry Tomatoes using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Parmesan Bread Bowls with Roasted Cherry Tomatoes

1. Prepare 1 package of active dry yeast Regular or quick (2 1/4 tsps).
2. Prepare 105 ° 115 of ° Warm waterF to F ) 1/4 cup (.
3. You need 2 tablespoons of Sugar.
4. You need 3 cups of All-purpose flour.
5. Prepare 1 teaspoons of Baking powder.
6. You need 3/4 teaspoon of Salt.
7. You need 1/3 cup of Parmesan cheese , grated.
8. It's 1/4 cup of Shortening (butter).
9. You need 1 cup of Heavy cream.

You name it and roasted cherry tomatoes will go with it. Parmesan Bread Bowls with Roasted Cherry Tomatoes A fun and unusual way to serve your favorite filling! for dinner, breakfast or appetizer. They are easy to make, smell good while baking, look good, and taste wonderful. I love filled them with tomato sauce cooked with onions, garlic and peppers..

Parmesan Bread Bowls with Roasted Cherry Tomatoes step by step

1. Dissolve yeast in warm water in small bowl. Stir in sugar; set aside..
2. 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..
3. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes..
4. 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.).
5. 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..

Place the cherry tomatoes and garlic in a large baking dish in a single layer. Sprinkle them with Greek oregano, sea salt, freshly cracked black pepper and brown sugar. Brush the cut side of the tomatoes with olive oil. Sprinkle minced garlic evenly over tomatoes. In a small bowl, stir together Parmesan cheese, parsley, oregano and salt.