Twice-baked Bread with Tomato Topping Recipe

Name: Twice-baked Bread with Tomato Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick slices stale country bread; 1/2 cup finely chopped red onion; 1 pound firm, ripe tomatoes, grated (see below) or peeled, seeded and finely chopped; 1 tablespoon red wine vinegar or sherry vinegar; 3 tablespoons extra virgin olive oil; 1 tablespoon capers, rinsed; 1 garlic clove, cut in half, green shoot removed, minced or pureed in a mortar and pestle; 1/4 cup chopped kalamata olives; 1 tablespoon chopped dill; Salt; 2 ounces feta, crumbled; 2 teaspoons dried oregano

Servings: persons

4 thick slices stale country bread
1/2 cup finely chopped red onion
1 pound firm, ripe tomatoes, grated (see below) or peeled, seeded and finely chopped
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon capers, rinsed
1 garlic clove, cut in half, green shoot removed, minced or pureed in a mortar and pestle
1/4 cup chopped kalamata olives
1 tablespoon chopped dill
Salt
2 ounces feta, crumbled
2 teaspoons dried oregano

1
Do this step the night before if your bread isnt hard all the way through.
2
Preheat the oven to its lowest setting.
3
If your oven has a pilot light, you neednt turn it on.
4
Place the bread slices on a baking sheet and place in the oven for 8 to 10 hours, until the bread is hard all the way through.
5
Allow to cool.
6
Sprinkle the rusks with cold water until softened but not soggy.
7
Tap off the water and set on a platter.
8
Place the chopped onions in a bowl and cover with cold water.
9
Let sit for a few minutes, then drain and rinse.
10
Drain on paper towels.
11
Toss with the tomatoes, vinegar, 2 tablespoons of the olive oil, capers, garlic, onion, chopped olives, dill, and salt to taste.
12
Spoon onto the rusks.
13
Sprinkle on the feta and oregano, and drizzle on the remaining olive oil.
14
Arrange on a platter or plates and serve.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 thick slices stale country bread, 1/2 cup finely chopped red onion, 1 pound firm, ripe tomatoes, grated (see below) or peeled, seeded and finely chopped, 1 tablespoon red wine vinegar or sherry vinegar, and more.

Yes, Twice-baked Bread with Tomato Topping falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Twice-baked Bread with Tomato Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions