Brick Oven Bread Tomato & Cheese Recipe

Preheat and prepare loaf

Preheat the brick oven or conventional oven to 475°F (246°C) with a baking stone or heavy sheet inside. If using a wood-fired brick oven, ensure mortar temperature is stable and surface is hot and clean.

Slice the loaf: place the bread on a cutting board and slice into 1-inch thick diagonal slices or half the loaf lengthwise, depending on presentation. For individual pieces, aim for 8–10 slices from a medium loaf.

Brush and toast: in a small bowl combine 2 tbs extra-virgin olive oil and 1 tbs melted butter. Brush both sides of each slice lightly. Place slices directly on the hot baking stone or sheet and toast for 4–6 minutes, flipping halfway, until edges are golden and crisp. If using a wood-fired oven, watch closely to avoid burning (1–3 minutes per side depending on heat).

Rub with garlic and season: remove toasted slices from oven and immediately rub each warm slice with the cut side of the garlic clove to impart gentle garlic aroma. Sprinkle each slice with a light pinch of coarse sea salt (about 1 tsp spread across all slices). Set slices on a platter, cut side up, ready for topping.

Prepare tomato mixture

Place 1.5 cups finely diced tomatoes in a medium bowl. Add the very finely minced shallot, 1 tbs extra-virgin olive oil, 1/2 tsp balsamic vinegar (if using), 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and the optional 1/8 tsp red pepper flakes. Stir gently to combine and let sit for 5–10 minutes to macerate and release juices.

Combine with cheeses and basil: fold the diced fresh mozzarella and 1/4 cup grated Parmesan into the tomato mixture. Add 1/4 cup chiffonaded basil and gently mix so cheeses are distributed but not completely melted. Taste and adjust seasoning—add a pinch more salt or a few drops more balsamic if needed.

If mixture seems very watery, drain off a tablespoon or two of excess liquid so bread won’t become soggy; retain juices to drizzle lightly if desired.

Top and serve

Spoon a generous portion (about 2–3 tablespoons) of the tomato & cheese mixture onto each toasted bread slice while the bread is still warm. Arrange on a serving platter.

Garnish: tuck small fresh basil leaves on top of several pieces for visual appeal. Sprinkle the assembled slices with the remaining grated Parmesan if desired. Drizzle each piece with about 1 tsp extra-virgin olive oil (divided) and finish with a light crack of freshly ground black pepper to taste.

Serve immediately so the bread remains crisp. If preparing ahead, keep the toasted slices and topping separately and assemble within 10 minutes of serving to maintain texture.