There's nothing better than a recipe with full flavour and zero fuss.
This fuss-free recipe for cheese and tomato traybake has long since been a staple of vegetarian and cheese-enthusiasts’ diets alike. Using basic cheddar cheese, pesto and tomatoes, it’s a tasty alternative to otherwise plain cheese and tomato sandwiches that you could have any day of the week.
Piping hot and unsuitable for freezing when cooled, you might as well tuck in and enjoy, share with those you live with because everyone will love this great recipe for cheese and tomato bake.
It’s cost effective too, as it uses all those bread loaf ends you’ve wondered what to do with, so by making this cheese and tomato traybake, you’re also helping to limit your food waste.
- 8 medium slices white bread, crusts removed
- 4 medium tomatoes, sliced
- 120g (4oz) mature or mild Cheddar cheese, grated
- 300ml (½ pint) milk
- 4 medium eggs
- 2tbsp pesto
- Salt and freshly ground black pepper
Set the oven to 200°C (gas mark 6).
Cut the slices of bread in half diagonally and arrange them in an ovenproof dish. Insert sliced tomato between the bread. Sprinkle the cheese over the top.
Measure the milk into a jug and add the eggs, pesto and seasoning. Whisk them together with a fork. Pour the mixture over the bread. Leave for about 5-10 mins, for the bread to soak up some of the liquid.
Place the dish in the centre of the oven and bake for 20-30 mins, or until the bake is golden in colour and feels set to the touch when pressed lightly in the centre. Remove from the oven and serve immediately.
Top tip for making Cheese and tomato bake
Make a loaf of bread last longer by wrap the bread in a freezer bag and freezing it on the day of purchase