409 cheese bread recipes

Zucchini boats loaded with sauteed mushrooms, onion, garlic, and thyme in herbed breadcrumbs, topped with Parmesan and baked until golden. A vegetarian appetizer or side.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Panini is a classic food in Italia, it is very flexible, you can add any your favorite cheese, vegetables and herbs to create your own version of panini.

Brussels sprouts and egg noodles baked in a sour cream and cottage cheese sauce with caraway seeds and golden buttered breadcrumbs on top. A cozy casserole that converts sprout skeptics.

Greek moussaka with layers of salted eggplant, zucchini, potatoes, and cinnamon-spiced ground beef under a thick egg-enriched bechamel. A proper taverna-style casserole.

Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.

Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.

Chocolate and strawberry stuffed French toast: whole-wheat sandwiches filled with ricotta, fresh berries, and chocolate chips, griddled until golden. A lighter twist on weekend brunch indulgence.

Open-faced healthy tuna melt on pita with black olives, tomato, red onion, and crumbled feta broiled until bubbly. A Mediterranean twist on the classic tuna melt, ready in 10 minutes.

Sprinkle some salt inside the cored tomatoes, let drain for about half an hour, with this method you will enjoy these tasty and succulent stuffed tomatoes.

Broiled tomato sandwich on toasted bread with balsamic-marinated tomatoes, Parmesan and herbed mayonnaise. 15-minute vegetarian lunch or light dinner.

Greek lamb burgers stud ground lamb with feta and Kalamata olives, grill in pita pockets, and finish with a strained yogurt mint sauce. Mediterranean burger with built-in tzatziki vibes.

Cold salmon souffle with canned and smoked salmon, cream cheese, horseradish, and gelatine, set in moulds and coated in watercress. An elegant no-bake British starter.

Greek-style baked shrimp with feta (shrimp saganaki style): jumbo shrimp baked under crumbled feta and breadcrumbs, drenched in a garlic-rosemary-oregano scampi butter. Served over pasta or rice.

Peppery mozzarella salad with beefsteak tomatoes, avocado, and shallots in a crushed green peppercorn and lemon dressing. Marinated one hour for bold flavor.

Low-fat open-faced vegetable sandwiches on whole wheat toast with a cottage cheese, mushroom, and sprout spread topped with melted low-fat cheese. A vegetarian lunch under 100 calories.