Mozzarella Tomato Loaf Provencale

READY IN: 1hr 5mins
Recipe by Possumgirl Randy

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.

Top Review by chelseaintheskyy

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!

Ingredients Nutrition

Directions

  1. 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.
  2. Cut the mozzarella into cubes and chop the basil, then add those to the tomato mixture.
  3. 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.
  4. 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.
  5. Bon Appetit!

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