Mozzarella Tomato Loaf Provencale
"In France, anything that is made in the style of a quick bread is called a "cake" after the British style fruitcake. However, you can have both sweet and savory "cakes." Somehow, in English, calling something that is savory a cake just sounds wrong, so I've decided that "loaf" is a better description.
This is wonderful with tomatoes that are fresh from the garden, but it will also be good with those storebought things. It makes a perfect appetizer or light lunch when served with a simple salad."
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 eggs
- 450 g flour
- 2 1⁄2 teaspoons baking powder
- 80 ml olive oil
- 125 ml whole milk
- 100 g gruyere cheese, grated
- 200 g mozzarella cheese
- 2 large tomatoes
- 1 tablespoon olive oil
- 8 basil leaves
- 1⁄2 teaspoon salt
- pepper
directions
- Peel and dice the tomatoes. Put them in a pan with the 1 T of oil, the salt and pepper and cook on gentle heat until they are cooked down and most of the liquid is evaporated.
- Cut the mozzarella into cubes and chop the basil, then add those to the tomato mixture.
- In a bowl, beat the eggs together with the rest of the oil, the milk, the flour and the baking powder. Add the gruyere, then the tomato mozzarella mixture.
- Pour into a loaf pan and bake in a 375 degree oven for approximately 45 minutes or until a tester inserted in the center comes out clean.
- Bon Appetit!
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Reviews
-
This tasted wonderful! I actually omitted the tomatoes completely as I didn't have any and i'm not a tomato-person and just added a bit more olive oil. It came out wonderful though quite a bit crunchy on the edges from the melted cheese. I used really fresh mozzerela which made all the difference. It was moist, light and delicious, thank you! -
A very nice loaf, we had it lightly toasted, with soup, last night, the whole loaf was eaten up and thoroughly enjoyed! I did find that I needed more liquid....there was no way I could have poured mine anywhere, it was more of a pastry consistency. So I ended up adding about the same amount of milk again, which gave me a stiff batter. It then baked nicely, rose beautifully, it looked good and tasted very good. Thanks for a good recipe, which I shall make again. -
A really nice slice! This bakes into a very pretty loaf and, when sliced, looks like summer--the pockets of creamy cheese, the tomato and basil colors--and it smells like summer. I was lucky to have very nice fresh basil and mozzarella from a local farm -- even tinned tomatoes work for this! If you have leftovers, make sure to fully re-heatr the bread so the mozzarella gets all 'melty' and soft. Thanks, Randy!
RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
I'm a writer who relocated from Los Angeles to a small village in the south of France at the beginning of 2005.
I started a blog called Possumworld about our experience when we moved, and the first year of that turned into a book called OVER HERE: An American Expat in the South of France. Since what we usually write are comics, animation, science fiction and translations of obscure French 19th and early 20th Century pulp fiction, it was a bit of a different genre for me.
I suppose for anyone who loves cooking, living in France is a bit like living in the food capital of the world. As a city girl, living rural France is an eye-opener in many ways. It's unusual to be this close to the source of your food when you've only ever seen it in gleaming rows in a supermarket.
Many times I'm asked whether I don't miss life in Los Angeles and whether I'm happy here. I always look at people in wonder, because now, I can't imagine living anywhere else.
