The other day, Chris mentioned that he has a few co-workers that are vegetarian. So today, I thought I’d bake something savory without meat. I figured I can have something meatless, bread-wise, with my meat-full beef stew (currently cooking). 🙂 Enjoy!
- 2 1/3 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 5 ounces of chevre goat cheese, crumbled
- 1 egg, lightly beaten
- 1/2 cup of olive oil
- 1/2 cup of sour cream
- 1 cup of milk
- 1 1/2 tablespoons of pesto sauce
- 2 small tomatoes, sliced 1/4″ thick
Preheat the oven to 400 degrees F. Grease a 9″ x 13″-inch baking pan.
In a large bowl combine flour, baking powder, baking soda, salt and goat cheese. Mix well
In a medium bowl combine egg, olive oil, sour cream, milk and pesto sauce until blended.
In the dry ingredients bowl make a well in the center. Add your wet ingredients and stir until combined.
Pour batter into the greased pan. Using your spatula, distribute your batter evenly around the pan. Add your sliced tomatoes on top and bake for 20-23 minutes or until the cake tester/toothpick inserted into the center comes out clean.
3 thoughts on “Tomato Goat Cheese and Pesto Bread”
I’m one of Chris’ coworkers and just tried this. It was amazing! Always look forward to the tasty treats he brings in. Although many times I don’t get to taste as they go so quickly.
Thanks Karen! I’m glad you enjoyed it. 🙂
Yeah the company needs to chip in soon and buy Anne an industrial sized mixer so everyone gets a chance. 🙂