Turkish · Dinner
Baked Cheese Bread Boat
A hollowed crusty bread roll filled with melted mozzarella and kasseri cheese, baked until bubbling and golden. Diced tomato and green pepper sit in the base, with butter brushed inside and red pepper flakes sprinkled over the melted top. Served warm as a hearty vegetarian bake.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
539Calories
27.5gProtein
27.2gFat
47.2gCarbs
3.8gSugar
2.8gFiber
896mgSodium
78mgChol
15.4gSat Fat
380mgPotassium
650mgCalcium
2.4mgIron
0.9mcgVitamin B12
22mgVitamin C
vegetarian
low-cholesterol
mediterranean
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Preheat oven to 400F (200C). Slice the top off the bread roll and hollow out the inside, leaving a 1/2-inch wall.
2
Build
Rub softened butter inside the bread boat. Dice the tomato and green pepper, scatter into the base with the parsley.
3
Bake
Set the bread boat on a baking tray. Bake at 400F (200C) for 12–15 minutes until cheese melts and top turns golden.
4
Plate
Transfer to a plate, sprinkle with red pepper flakes and salt. Serve immediately while cheese is stretchy and crust is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g mozzarella cheese
- 5 oz140g kashkaval or kasseri-style hard cheese (use cheddar or Gruyere if unavailable)
- 22 small crusty bread roll (about 5 oz/140g), such as a mini baguette or round bun
- 22 tomato
- 44 tablespoons green bell pepper
- 22 tablespoon (28g) butter, softened
- 1/21/2 teaspoon red pepper flakes
- 22 tablespoon parsley
