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Tomato-Cheese Snack Bread

My family is fond of cheese, so I have many recipes calling for that delectable ingredient. This rich bread is a great way to showcase garden-fresh tomatoes. Serve it as a snack or with your favorite grilled meats.
  • Total Time
    Prep: 15 min. Bake: 20 min. + standing
  • Makes
    12-15 servings


  • 2 cups biscuit/baking mix
  • 2/3 cup whole milk
  • 3 medium tomatoes, peeled and cut into 1/4-inch slices
  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese
  • 3/4 cup sour cream
  • 1/3 cup mayonnaise
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • Paprika


  • In a bowl, combine biscuit mix and milk just until moistened. Turn onto a floured surface; knead 10-12 times. Press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Arrange tomato slices over top.
  • In a skillet, saute onion in butter until tender; remove from the heat. Stir in the cheese, sour cream, mayonnaise, salt, pepper and oregano. Spoon over tomatoes. Sprinkle with paprika.
  • Bake at 400° for 20-25 minutes or until browned. Let stand for 10 minutes before cutting. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 each: 182 calories, 12g fat (5g saturated fat), 23mg cholesterol, 421mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 4g protein.

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