You’ve probably had your fair share of bread bowls before – after all, a homemade bowl of soup served right inside a freshly baked loaf of bread is both convenient and delicious! We absolutely love the idea of serving a dish in a naturally edible bowl, so we think it’s high time that soup shared some of that bread bowl love! In these 3 recipes, we’re using the bread bowl format for a whole range of dishes, both sweet and savory, and it’s pretty clear that there’s nothing a bread bowl can’t do!
Cherry Tomatoes In Bread
Equipment
- Baking tray
- Aluminum Foil
Ingredients
- 1 round loaf of bread
- 4 oz cherry tomatoes
- 4 oz feta cheese, cubed
- 1/4 cup olive oil
- 1/2 tsp oregano
- salt & pepper to taste
- 1/4 stick melted butter for the garlic butter
- 1 minced garlic clove for the garlic butter
- 4 oz cooked pasta
Instructions
- Preheat the oven to 350°F. Cut the top off of a round loaf of bread, set the top aside, and hollow out the inside of the bread.
- Fill the bread bowl with the feta cheese cubes and cherry tomatoes, pour the olive oil over the filling, and season with oregano, salt, and pepper. Place the bread lid back on the filled bread bowl.
- For the garlic butter, mix the melted butter and minced garlic together and brush it over the closed loaf of bread. Wrap the bread bowl in aluminum foil, place it on a baking tray, transfer the baking tray to the oven, and bake at 350°F for 25 minutes. After 25 minutes, remove the aluminum foil and bake for another 10 minutes until golden brown. Meanwhile, boil some water on the stove and cook the pasta until al dente.
- Drain the cooked pasta and take the bread bowl out of the oven. Remove the top of the bread bowl and stir in the cooked pasta.
VIDEO
These bread bowls aren’t just satisfying, they’re also super easy to make. You can even customize your bread bowl – switch up the bread, switch up the fillings, hollow it out, and fill it back up!
Get the recipe for the Steak & Spinach Shooter’s Sandwich featured in the bonus video.