Parmesan Bread Bowls with Roasted Cherry Tomatoes I don't know if it's possible to have too many cherry tomatoes. But if you do, roasting them is the… But if you do, roasting them is the perfect way to eat a whole bunch at a time. They shrivel up into the sweetest, tangiest little bites - which are perfect to toss into simple bowls full of greens and grains.

Ingredients of Parmesan Bread Bowls with Roasted Cherry Tomatoes

  1. You need 1 package of active dry yeast Regular or quick (2 1/4 tsps).
  2. It's 105 ° 115 of ° Warm waterF to F ) 1/4 cup (.
  3. It's 2 tablespoons of Sugar.
  4. Prepare 3 cups of All-purpose flour.
  5. You need 1 teaspoons of Baking powder.
  6. It's 3/4 teaspoon of Salt.
  7. You need 1/3 cup of Parmesan cheese , grated.
  8. It's 1/4 cup of Shortening (butter).
  9. You need 1 cup of Heavy cream.

Parmesan Bread Bowls with Roasted Cherry Tomatoes instructions

  1. Dissolve yeast in warm water in small bowl. Stir in sugar; set aside..
  2. Mix flour, baking powder, salt and cheese in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in yeast mixture and cream so dough leaves side of bowl and forms a ball..
  3. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes..
  4. Heat oven to 375ºF. Grease outsides of six 10-ounce custard cups. Place cups upside down in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.).
  5. Bake 18 minutes or until golden brown. Carefully lift bread bowls from custard cups--custard cups and bread will be hot. Cool bread bowls upright on wire rack..

Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. Oh summer, how I love you and all the fresh fruit and veggies you provide. During the summer I always have a generous stock of fruits and vegetables in. Toss to coat and spread onto large baking sheet. This dish of roasted eggplant and tomatoes are nicely seasoned with fresh or dried basil, garlic, olive oil, and Parmesan cheese.

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