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Cherry Tomato, Feta-Swiss Cheese and Herbs Bread


A savory bread that's made with cherry tomatoes, feta, Swiss cheese, and lots of fresh herbs will definitely be a winner part at your dinner table. It's cheesy, herbal and moist, and you will find some juicy-sweet explosions in every bite because of these roasted cherry tomatoes.












Trans-fat Free


4 large eggs
1 ¼ cups all-purpose flour
½ cup whole-wheat flour
½ cup mixed herbs
cup olive oil, extra-virgin
cup white wine
1 ⅓ cups feta cheese
1 teaspoon yeast, active dry
1 cup swiss cheese
2 small red chili peppers
fresh, seeded and finely chopped, optional
2 ½ cups cherry tomatoes
or grape tomatoes


In a large mixing bowl, whisk the eggs well.

Add the flour, and mix until well combined.

In another medium bowl, mix together all the herbs (fresh, the combination of parsley, thyme, oregano, basil, sage and rosemary, choose a few kinds of these fresh herbs, or use 2 tablespoons of dried), olive oil and white wine until well blended. Set aside.

Add two cheeses into flour-egg mixture.

Pour the herb-oil mixture in, and stir until well mixed.

Sprinkle the yeast over.

Add the chili peppers if using and cherry tomatoes, and stir until evenly distributed.

Cover with a plastic wrap or clean kitchen towel.

Allow to sit at a warm place for about 1 hour, the dough will not rise too much, just let the flavor marry altogether.

Preheat the oven to 400℉ (200℃).

Place the batter into a well butter and floured spring-form pan. (We used a bundt cake pan, and the bottom of the bread was a little bit stuck; so definitely not recommend to use bundt cake pan)

Put it into the preheated oven, lower the oven temperature to 325℉ (160℃) right away.

Bake for about 40 to 45 minutes, until a wooden stick inserted comes out almost clean.

Transfer the bread onto a wire rack, and let cool in the pan for about 5 minutes.

Remove from the pan, and place on the wire rack to let cool to room temperature.

Serve or store in an air-tight container into the frige up to 2 to 3 days.


* not incl. in nutrient facts

Add review




Just pulled this out of the oven about an hour ago. I used a bundt pan and made sure to grease it well and it popped right out. The bottom was really soggy from all the liquid from the tomatoes... The texture/flavor of the cooled bread reminds me of focaccia. I used parsley, basil, rosemary, oregano, and dill. and only 1/3 of a single jalapeno. I could have used more jalapeno since I can't taste any heat at all.

almost 3 years ago

Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 34056% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 344mg 14%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 28g
Vitamin A 16% Vitamin C 12%
Calcium 25% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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