Garlic Cheese Toast {Ready in 15 minutes!}

Everyone loves Garlic Cheese Toast, it’s a perfect way to soak up rich and savory juices from all kinds of sauces! 

A mixture of cheeses, butter, and garlic all slathered on thick white bread and baked until bubbly and golden brown. What’s not to love?

Close up of Cheese Toast garnished with parsley.

Why This Recipe is Our Fav!

Butter. Cheese. Garlic. Bread. ‘Nuff said.

This quick and easy recipe can be made in the oven under the broiler or even grilled outdoors alongside some steaks or chicken!

You can get creative with the cheese, try different flavors! Use any cheese you have on hand.

Garlic Cheese Toast goes so easily with soups, salads, or main dishes. You can even eat it by itself as a quick, cheesy snack!

Overview of ingredients for Cheese Toast in a food processor.


BREAD For the best garlic cheese toast, you want to use a thickly sliced white bread, either regular or sourdough. At the supermarket, it is sometimes in the frozen section and called “Texas Toast.” Look for bread that is thick enough to hold the toppings and thick enough for dipping into soups and sauces!

BUTTER Use butter for best results. Margarine will work as well, but won’t have quite the flavor that butter does!

CHEESE I used cheddar, Monterey Jack, and parmesan cheese. Feel free to use any cheese you have on hand! Mozza, Emmental, or Swiss will all taste great!

GARLIC Fresh, minced garlic really kicks this up a notch. Add more or less depending on your love for garlic!

Overview of cheese mixture spread on pieces of bread, on a baking sheet.

How to Make Garlic Cheese Toast

This cheese toast recipe is ready in 3 easy steps!

  1. Butter one side of the bread.
  2. Blend butter, garlic, and cheeses until smooth.
  3. Spread mixture over the unbuttered sides of the toast and bake until bubbly and crisp!

For a darker, crispier version, place the toast under the broiler for about 1 minute or until the top is browned.

Overview of toasted Cheese Toast on a baking sheet.


Reheat in the oven and enjoy it on its own as a quick snack. Or whip up a quick ham and cheese panini between two pieces of garlic cheese toast for a delicious bite on the go!

Leftovers can also be cut into cubes to make croutons!

  • Spread cubed toast out on a sheet pan and bake for 250°F for about 30 minutes or until the croutons are dried out and crunchy.
  • Store in a zippered bag or an airtight container until ready to toss on a salad or in a soup!

More Garlicky Bread to Try

Did you love this Garlic Cheese Toast recipe? Be sure to leave a rating and a comment below!

Stack of Garlic Cheese Toast on parchment paper

Garlic Cheese Toast

A cheesy, garlic mixture spread on thick bread and baked until golden brown!
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 10 servings
Calories 216
Author Holly Nilsson


  • ½ cup + 2 tablespoons salted butter softened, divided
  • 2 cloves garlic minced
  • ½ cup cheddar cheese shredded
  • ¼ cup Monterey jack cheese
  • ¼ cup parmesan cheese shredded
  • salt & pepper to taste
  • 10 slices thick white bread slightly dry


  • Preheat the oven to 375°F.
  • Butter one side of the pieces of bread with the 2 tablespoons butter. Place on a baking sheet butter side down.
  • Combine remaining butter, garlic and cheeses in a food processor. Pulse until mixed.
  • Spread over the unbuttered side of the bread. Place in the oven on the middle rack and bake 8-10 minutes or until cheese is melted.
  • Optional: Turn onto broil for 30-60 seconds to brown the cheese


If you don't have a food processor, you can use a hand mixer.
You can use any combination of cheese in this recipe. Ensure one of the cheeses has a bold flavor (like parmesan for best results).
This can be spread over french bread to make a loaf of cheesy bread.


Calories: 216 | Carbohydrates: 13g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 319mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg
Close up of prepared garlic cheese toast.
Garlic Cheese toast stacked with a bite taken from the top piece.
Top image - garlic cheese toast stacked with a bite taken out of the top piece. Bottom image - Close up of oven baked cheese toast.

Lemon Orzo (Easy Side Dish)

Orzo is one of those fun kinds of pasta that can be served either hot or cold and can be made so many different ways, so get creative! 

Lemon orzo has a bright citrus flavor and comes out creamy and delicious!

Lemon Orzo with sliced lemon, garnished with mint leaves served in a bowl with a spoon

For a last-minute side dish or salad for a crowd, this lemon orzo salad will have everyone going for seconds! Using only a few simple ingredients, you can make this delicious lemon orzo in under 30 minutes.

What is Orzo

Pasta comes in dozens, if not hundreds of different shapes! Orzo (also called risoni) is commonly used in Greek food, but can be used in place of rice in any dish! Although in appearance orzo can look like rice, it is actually pasta.

It’s great added to soups or served chilled as an orzo salad.

A lemon with a few peels peeled off

How to Cook Lemon Orzo

Orzo is as easy to make as any rice or pasta. A tangy flavor takes just a few ingredients and a sprinkling of fresh chopped mint adds freshness!

  1. Simmer orzo, broth, oregano, and lemon zest to until the orzo is tender.
  2. Remove from heat, add butter, and let the orzo rest (per recipe below).
  3. Fluff with a fork and add lemon juice, mint, or parsley. Season with salt and pepper.

Tip: For a little pop of color and flavor, try garnishing with finely sliced green onions and a sprinkle of Parmesan cheese!

Orzo in a pot with some mint garnish on top, with lemon juice being squeezed into the pot.

What to Serve with Lemon Orzo

Lemon orzo salad is a great side dish, and also works as an entrée dish or protein salad.

Other Tasty Pairings

Got Leftovers?

REFRIGERATE: Be sure to refrigerate any cooked orzo within two hours of cooking in an airtight container or a plastic zippered bag, which can last about 3 to 5 days in the fridge.

FREEZE: You can also freeze orzo in a zippered bag, just make sure to date it.

REHEAT: Simply reheat on the stovetop when you want to serve (you may need to add some water if needed). Add a little lemon juice and season with salt and pepper.

Easy Side Dishes

Did you enjoy this Lemon Orzo? Be sure to leave a rating and a comment below!

Lemon Orzo with garnish and lemon in a bowl

Lemon Orzo

This lemon orzo salad recipe has a bright citrus flavor, thanks to the secret of adding lemon rind to the broth!
Course Appetizer, Dinner, Entree, Lunch, Main Course, Pasta, Salad, Side Dish
Cuisine Greek
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 168
Author Holly Nilsson


  • 1 lemon for juice and zesting
  • 1 cup orzo
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon butter
  • 1 teaspoon fresh mint finely chopped or 1 tablespoon of fresh parsley


  • Using a vegetable peeler, peel off two large strips of lemon zest.
  • Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered until the orzo is tender.
  • Remove from heat and stir in butter. Rest 5 minutes.
  • Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.


Optional additions
Stir in 1/4 cup freshly grated parmesan cheese or crumbled feta cheese
Stir in 2 green onions finely sliced


Calories: 168 | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 553mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 25mg | Calcium: 28mg | Iron: 1mg
Lemon Orzo with lemon being squeezed and writing
Lemon Orzo in a dish with title
Lemon Orzo closeup with garnish and writing
Lemon Orzo with lemon squeeze and writing

Layered Ratatouille (Roasted Vegetable Casserole)

Ratatouille is a simple dish of layered vegetables cooked until tender. We top it with fresh herbs and a splash of olive oil.

Healthy, simple, and pretty, serve these roasted vegetables with crusty bread or even pasta.

Overview of Ratatouille in a pan with a bread loaf in the background.

What is Ratatouille?

Ratatouille (rat-a-too-ee) comes from Nice, France, and is actually a simple but delicious vegetarian dish (and it was also in this style in the Disney movie of the same name).

There are two different ways this dish can be prepared. Either with chunked vegetables cooked in a broth resembling a vegetable stew or sliced and layered like as in this particular recipe.

If time allows, I prefer the presentation and texture of this sliced and layered ratatouille recipe. The roasting adds great flavor and I love the texture of the thinly sliced vegetables. It can be served as an elegant main dish, or as a beautiful side dish with chicken or pork chops!

Close up of sliced vegetables for Ratatouille.


This recipe is a great way to enjoy those fresh garden veggies and a hearty and healthy vegetarian entree!

VEGGIES Eggplant, tomatoes, and zucchini are sliced, then sauteed and arranged in layers in a pan. Yellow squash, peppers… add your favorite vegetables to the mixture.

SAUCE Crushed tomatoes, peppers, spices, garlic, and onion simmer together to create this delicious sauce! The diced pepper (or shredded carrot) adds a bit of sweetness to balance the acidity of the tomatoes.

Short on time? Replace the homemade sauce with marinara.

Sliced vegetables stacked in piles, on a wooden cutting board.

How to Make Ratatouille

This delicious ratatouille recipe is simple to prepare.

  1. Simmer the sauce ingredients in a pan until thickened (per recipe below). Spread the sauce into a baking dish.
  2. Thinly slice vegetables (I use a mandolin) and stack them. Arrange the stacked vegetables on their side over the sauce. Brush with olive oil.
  3. Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until the veggies are tender and browned.

Top with chopped basil, and serve immediately! A slice of homemade garlic bread or fresh french bread is the perfect pair for soaking up this delicious sauce!

As a side dish, serve with balsamic pork loin, roasted chicken breasts, or this easy grilled salmon recipe.

Overview of sliced vegetables for Ratatouille in a pan with sauce on the bottom.

Got Leftovers?

Ratatouille makes great leftovers! Especially the next day when all of the flavors have had a chance to really blend together.

For leftovers, keep ratatouille in an airtight container in the refrigerator until you are ready to reheat, for up to a week. Refresh flavors with a little salt and pepper and enjoy!

Ratatouille can also be served cold on a bed of salad greens for a quick and nutritious lunch at work, too!

Close up of Ratatouille on a plate with Basil garnish

Delicious Vegetable Side Dishes

Did you make this delicious Ratatouille? Be sure to leave a rating and a comment below!

Baked Ratatouille in a pan with basil


This Ratatouille dish is bursting with flavor, and absolutely beautiful!
Course Dinner, Main Course, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 152
Author Holly Nilsson


  • 3 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1/2 small onion chopped
  • 1/2 cup shredded carrot or diced red bell pepper
  • 14 oz crushed tomatoes
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried thyme leaves
  • 2 teaspoons dried parsley
  • 1 small eggplant sliced
  • 1 large zucchini sliced
  • 3 roma tomatoes sliced
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon black pepper or more to taste


  • Preheat oven to 375°F.
  • Cook onion, garlic, and bell pepper in 2 tablespoons olive oil over medium heat, 4-5 minutes or until tender.
  • Add crushed tomatoes and seasonings and simmer 15 minutes or until thickened. Taste and season with salt and pepper.
  • Meanwhile, cut vegetables to 1/8" thickness.
  • Pour sauce into a 2 qt baking dish. Arrange sliced vegetables standing up on their sides over the sauce. Brush with remaining olive oil.
  • Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until vegetables are tender.
  • Season with salt and pepper to taste. Sprinkle with fresh basil and serve hot or warm.



For more sauce, add 28 oz of crushed tomatoes (instead of 14 oz). For a zestier sauce, add 1-2 tablespoons tomato paste.
Sauce can be replaced with marinara sauce if desired.
Allow the sauce to simmer until thickened, the liquid from the vegetables will mix with the sauce and thin it out as it bakes.
For firmer vegetables, reduce baking time. For softer vegetables, increase bake time.
Leftovers can be stored in an airtight container in the fridge for up to 1 week. 


Calories: 152 | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 301mg | Potassium: 561mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1095IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 1mg
Top image - Vegetables sliced and stacked. Bottom image - Ratatouille in a frying pan.
Close up of prepared Ratatouille.
Close up of prepared Ratatouille.

Homemade Mushroom Sauce {Easy & Creamy}

Savory mushroom sauce is rich, creamy, and loaded with mushroom flavor!

This sauce is easy to make and ready in about 20 minutes! Spoon it over pork, chicken, or even pour it over pasta for a delicious meal!

Creamy Mushroom Sauce in a pan topped with parsley

Why We Love This Recipe

Mushroom sauce has amazing flavor and is ready in just 20 mins, it is the best last-minute addition to any meal!

Any kind of mushrooms work in this recipe, I love to use a combination!

This versatile sauce is delicious served with anything spooned over pork chops, chicken, pasta, meatballs, or even rice.

It is perfect to use as a gravy for garlic roasted smashed potatoes or a simple sauce for sautéed asparagus or roasted cauliflower!

Creamy mushroom sauce ingredients

Ingredients & Variations

The recipe here will produce a smooth and almost silk-like consistency.

BROTH Chicken broth is the perfect subtle flavor for this recipe but it can easily be replaced with vegetable broth for a similar flavor or beef broth for a richer flavor.

CREAM Heavy cream, half-and-half, light cream, or milk can all be used in this recipe. But keep in mind, the lighter the cream the thinner and less creamy the sauce will be!

WINE For a deeper flavor, sub out the white wine for red and if there’s no wine at all, feel free to use some extra broth.

MUSHROOMS Experiment with different mushrooms like diced portobello or sliced shiitake or oyster mushroom!

Wine then heavy cream being added to sautéed mushrooms.

How to Make Mushroom Sauce

Easy and creamy, this sauce comes together in 1, 2, 3!

  1. Saute onion, add mushrooms, salt, pepper, garlic, and thyme until tender.
  2. Deglaze* the pan with wine.
  3. Add broth and cream. Stir thoroughly and serve.

Deglazing the pan is the perfect way to release every flavorful bit of food from the bottom of the pan!

Tips & Tricks

For a smooth & creamy sauce be sure to combine all ingredients thoroughly at each step. This will prevent clumps from forming in your sauce.

The mushroom sauce can be thickened by simmering just a little longer.

What to Serve with Mushroom Sauce

For an easy weeknight meal, try serving over oven-baked chicken breasts or grilled pork chops or tenderloin with this amazing sauce!

Think outside of the can by adding homemade mushroom sauce to sirloin tip roast or over roasted vegetables.  Or even use it as a gravy for mashed potatoes!

How did you serve this creamy Mushroom Sauce? Be sure to leave a rating and a comment below!

Creamy Mushroom Sauce in a pan topped with parsley

Creamy Mushroom Sauce

This creamy mushroom sauce is quick and easy to prepare and goes with anything!
Course Sauce, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Holly Nilsson


  • 1/2 small onion diced
  • 1 tablespoon butter
  • 12 ounces mushrooms brown or white, sliced
  • salt and ground pepper to taste
  • 2 cloves garlic minced
  • 3 sprigs fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 2/3 cup heavy cream
  • 1 tablespoon cornstarch
  • 3 tablespoons fresh parsley


  • Saute onion in butter until softened, about 3-5 minutes.
  • Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.
  • Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.
  • Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.
  • To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.
  • Let simmer 1 minute.
  • Season with parsley, salt and pepper to taste.

Our Favorite Sauce Recipes

Mushroom sauce in a pan with writing
Mushroom sauce with writing
Close up of mushroom sauce in a frying pan with writing
Close up of mushroom sauce in a frying pan with text
Top image - prepared mushroom sauce Bottom image - wine being added to sautéed mushrooms with writing
Wine being poured into a frying pan of mushrooms with text.

Mouthwatering Watermelon Salad with Feta

Watermelon salad is bursting with flavors from the juicy watermelon and salty feta cheese, then topped off with hints of lime and mint.  It is the perfect fresh sweet and savory mix of flavors that just scream summer!

Summertime has the best flavorful watermelon and perfect for enjoying during the warmer months! For more fresh watermelon ideas try Watermelon Peach Cooler or Watermelon Lemonade.

Watermelon salad in a white bowl with a wooden spoon in the salad.

Watermelon Salad

Every year as the weather warms up, I find myself ordering more salads when I’m at a restaurant.  The other day when my kids and I were out shopping, we stopped at a favorite restaurant for lunch.  I ordered a watermelon mint salad and was in heaven!  I immediately started thinking about how easy this would be to re-create at home.  It is the perfect summer barbecue food.  The freshness of the salad is the perfect side for any grilled food.  The sweetness of the ingredients gives such a perfect balance to the smoky flavors of the grill. I know I will be making this all summer long now!

I have always loved ripe watermelon.  It is so juicy and refreshing.  This watermelon salad is packed with flavor enhancing ingredients that are unexpected and unbelievably good!  It is such a simple yet so impressive salad.  Perfect for entertaining since it is so crowd-pleasing. Your guests will be asking, why didn’t I think to make this?

Salad Ingredients:

Great ingredients are the key to any delicious meal! So be sure to choose fresh, flavorful watermelon, great quality cheese, and fresh mint for this salad.  Trust me, it will make a huge difference!

  • Watermelon: Juicy, freshly diced watermelon is the star of this salad!
  • Cucumber: Adds Clean crisp flavor.
  • Red Onion: Love the bite of flavor and crispy texture these add.
  • Mint: Fresh cool and sweet herb that balances the watermelon perfectly.
  • Feta Cheese: Both creamy, and tangy
  • Olive Oil: Choose high quality extra-virgin olive oil.
  • Juice of one lime: Fresh citrus flavor. (Tip: A little goes a long way)
  • Honey: Adds sweetness

Whip up a Watermelon Salad:

Making this fresh salad is so quick and easy.  You will be amazed that you haven’t made it a thousand times before! It’s as easy as whisking a few ingredients together then tossing to coat the watermelon.

  1. Combine Ingredients: In a large combine watermelon, cucumber, red onion, mint, and feta cheese.
  2. Whisk together dressing: In a small bowl whisk together the olive oil, lime, honey.
  3. Toss: Pour dressing on top of the watermelon and toss to coat.

Ingredients of the salad in a glass bowl separated and having the dressing being poured overtop.

How to Choose a Juicy Watermelon:

First of all I recommend buying your watermelon from a farmers market.  Farmers know their crop and will harvest and sell it at just the right time.  They often give samples and are available to help you choose one to take home if needed. However, choosing a great watermelon at the store can be done as well.  Here are things to look for:

  • Weight: Big or small, the watermelon should feel heavy for its size.
  • Color: Look for a yellow spot: Watermelons develop a splotch where they rest on the ground. When this splotch is creamy yellow, it’s ripe.
  • Sound: Tap the underbelly of the watermelon it should make a hollow sound if it is ripe.  If it is over or under ripe the sound will be more dull.

How to Slice a Watermelon:

I don’t know about you but watermelons can be intimidating.  Like most people, I love how they taste but I have talked myself out of buying them so many times because I didn’t want to go through the trouble of cutting it.  However, now I have figured out a quick easy way to cut my watermelon at home that takes all the frustration out of it.

  1. Cut the ends: Lay the watermelon on a cutting board and cut off the ends with a sharp knife.
  2. Remove the Rind: Stand the watermelon up on the flat ends you just created and run your knife down the inside of the rind to remove it. (Curve the knife as you go so that you don’t cut off the good part!)
  3. Slice it up:  Start by slicing it in half.  Then make a grid pattern to create slices which you can continue to cut into smaller squares.

Variations and Tips to Make the Best Watermelon Salad!

  • Go Nuts: Adding nuts into this salad gives it a great crunch to match the softness of the watermelon.  I suggest trying walnuts, cashews, almonds, or pistachios.
  • Avocado: Adding in avocado gives a little bit more creaminess to the salad.  Also the flavor of the avocado with the lime and watermelon is amazing!
  • Heat: Add Serrano peppers if you like to have a little spice in your food.
  • Lettuce: To turn this into a full blown salad put it on top of a bed of arugula or quinoa.
  • Drizzle: Balsamic Vinaigrette drizzled over the top of this watermelon salad is just simply delicious!
  • Fruit: An option would be to swap out the watermelon for another fruit like strawberry, however, I honestly think the watermelon is unbelievable and cannot be beat!
  • Presentation: Use a melon-baller to cut the watermelon to give this salad a more unique look!

Watermelon salad in a white bowl.

More Fresh Salad Ideas:


Mouthwatering Watermelon Salad with Feta

Watermelon Salad is bursting with flavors from the juicy watermelon and salty feta cheese, then topped off with hints of lime and mint.  It is the perfect fresh sweet and savory mix of flavors that just scream summer!!
Course Salad, Side Dish
Cuisine American
Keyword watermelon salad, watermelon salad recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 People
Calories 91kcal
Author Alyssa Rivers


  • 3 cups diced watermelon
  • 1 medium cucumber sliced
  • 1/4 cup red onion sliced
  • 2 Tablespoon mint chopped
  • 1 cup feta cheese crumbled
  • 2 Tablespoons olive oil
  • Juice of one lime
  • 1 Tablespoon honey


  • In a large bowl combine watermelon, cucumber, red onion, mint, and feta cheese.
  • In a small bowl whisk together the olive oil, lime, honey. Pour on top of the watermelon and toss to coat.


Calories: 91kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 210mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg

Homemade Challah {Braided Jewish Bread!}

Challah Bread is a popular braided bread recipe made with eggs and honey. It’s is lightly sweet and makes the most incredible French toast!

While this recipe does take time, most of that is hands-off proofing time!  Made with basic pantry staples, the dough itself is so easy to prepare.

Overhead photo of baked Challah bread on a blue baking sheet.

What is Challah Bread?

Challah is a braided Jewish bread that is so delicious, yet so easy to prepare.

Made with pantry staples like honey and eggs, this slightly sweet bread is braided and brushed with an egg wash before being baked until the perfect golden brown color!

While it does take time to proof, this recipe takes little skill to make.

How To Make Challah Bread

This recipe works best with a stand mixer with a dough hook! You will also want a digital thermometer since you’re working with yeast and temperature is very important!

  1. Prep – Using a stand mixer, prepare the dough (per recipe below) and transfer it to a greased bowl. Cover with a damp dishcloth to proof.
  2. Braid – Make evenly sized dough strands and braid together. Place bread on a greased baking sheet.
  3. Egg Wash – Brush with a prepared egg wash and let proof. Repeat once more.
  4. Bake – Brush with a final coat of egg wash and bake!

To check for doneness, use a kitchen thermometer to ensure the internal temperature of the bread has reached 190°F.

Delicious Additions

Mix-Ins: Add up to 1 cup of raisins, dried cherries, or other dried fruits to the dough. Just add it in with the eggs while preparing the dough!

Toppings: Top the bread with poppy seeds or sesame seeds after the final egg wash is applied and before baking, or leave it plain (which is perfect for French Toast).

A pastry brush brushing egg wash on Challah bread.

How to Braid Challah

Braiding challah is the hardest part! To start, try a classic 3 strand braid. Once you have the hang of it try braiding in 4, 6, or even 8 strands for beautifully baked bread!

  1. Divide the dough into equal portions (3, 4, 6, or 8 depending on what you have chosen).
  2. Roll into evenly sized strips by working from the center and rolling with your hands, tapering the dough at the ends.
  3. Secure one end of each dough strip together and braid.

I recommend doing a YouTube search for braiding Challah bread for the number of strips you chose. It’s good to have a visual guide to follow for this part.

Tips for the Perfect Loaf

While this dough is easy to prepare, there are a few helpful tips to remember for the perfect loaf every time!

  • The bread does not rise like a traditional sandwich bread recipe. It should double in size but it will not expand over the top of a large bowl. The dough gets most of it’s rise in the second round of proofing after it has been braided.
  • DO NOT skip the egg wash process. I know how tempting it might sound to just let it do the second proof all at once and just apply the egg wash right before baking, but the egg wash helps apply moisture to the dough which helps it rise and gives it the glossy topping Challah breads are known for!
  • If you like Challah bread heavy on the egg flavor, add 1 additional egg yolk to this recipe with no additional changes.

Close up photo of Challah Bread that has had the end sliced off.

How To Serve Challah Bread

Challah bread is delicious on its own, and it’s even more when paired with honey butter or cinnamon butter.

Serve it alongside eggs in purgatory or with a plain poached egg.

It’s also a great bread to use to make homemade croutons, bread pudding, or French toast with!

To Freeze

Prepare the dough through the braiding process then freeze!

Place it on a baking sheet until frozen, then wrap with plastic wrap and aluminum foil until ready to use. To use, remove it from the freezer, unwrap immediately and place it on a baking sheet. Plan for it to take 6 to 8 hours for it to fully rise.

Challah bread can also be frozen by allowing it to cool completely before wrapping and freezing.

Easy Bread Recipes

How did your Challah Bread turn out? Be sure to leave a rating and a comment below!

Overhead photo of baked Challah bread on a blue baking sheet.

Challah Bread

Challah Bread is a popular braided bread recipe made with eggs and honey. It's is lightly sweet and makes the most incredible French toast!
Course Bread
Cuisine Jewish
Prep Time 40 minutes
Cook Time 40 minutes
Proof Time 3 hours 40 minutes
Total Time 5 hours
Servings 16 servings
Calories 167
Author Rebecca



  • 1/2 Tablespoon Instant yeast (also called Rapid Rise Yeast) *dry active yeast alternative below
  • 4 cups bread flour
  • 1 teaspoon kosher salt
  • 1/2 cup whole milk heated between 120-130°F
  • 3/4 cup water heated between 120-130°F
  • 1/4 cup honey
  • 1 large egg
  • 2 large egg yolks save whites for eggwash
  • 2 Tablespoons vegetable oil

Egg Wash

  • 2 large egg whites leftover from the bread
  • 1 teaspoon water
  • 1 Tablespoon honey


  • Mix together the yeast, flour, and salt in the bowl of a stand mixer fitted with a dough hook attachment.
  • With the mixer running on "stir" speed, pour in the milk and water. Then add in the honey, egg, egg yolks, and vegetable oil. Increase speed to medium and knead for 5 to 6 minutes until the dough completely pulls away from the bowl and is no longer sticky to the touch.
  • Shape the dough into a ball and transfer to a large greased bowl and cover with a damp dishcloth and proof (rise) for 1 hour.
  • Remove the dough from the bowl with the top right side up on a lightly floured surface. Pull the edges of the dough from 4 points, flip, and work in a circular motion on the counter to seal, then place back in the bowl. Cover the dough with the damp dishcloth again and proof for an additional hour.
  • Remove from the bowl and evenly divide the dough into the number of braids you want, I like to use 4. Shape the dough into logs. Cover the dough logs with the damp dishcloth and let the rest for 20 minutes.
  • Roll each log out into 1 1/2-inch strips of dough, working from the center and rolling with your hands, tapering the dough at the ends. Secure one end of dough strips together and braid. Place bread on a greased baking sheet.

Egg Wash

  • Make egg wash with the leftover egg whites, water, and honey and brush it on the bread. Proof uncovered for 40 minutes.
  • Apply another coat of the egg wash then proof for an additional 40 minutes.
  • Apply a final coat of egg wash before baking.
  • Preheat the oven to 375°F and reduce it to 325°F as soon as you put the bread in the oven to bake. Bake for 20 minutes, then remove from the oven and place an aluminum foil tent over the top and bake for an additional 15 to 20 minutes.
  • The bread should sound hollow when you tap on the top and the top should be golden brown when done. Challah bread should have an internal temperature of 190°F when baked let cool completely before cutting.


To use dry active yeast, bloom it first by mixing it with the milk and water in a measuring cup and letting it activate for about 10 to 15 minutes. The liquid ingredients should be between 105°F and 115°F for proper blooming or it can kill the yeast.
Additions: add 1 cup raisin or dried fruit into the dough in step 2 if desired. Or top with sesame or poppy seeds after the final egg wash (before baking). 
You can freeze the Challah bread dough right after braiding. It will need about 6 to 8 hours to thaw and rise before baking.


Calories: 167 | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 162mg | Potassium: 57mg | Fiber: 1g | Sugar: 6g | Vitamin A: 60IU | Calcium: 18mg | Iron: 1mg


sliced challah with writing
Sliced Challah bread with writing
Top image - Challah bread sliced. Bottom image - braided Challah bread being brushed with a pastry brush
Braided Challah bread being brushed with an egg wash with writing

Easy Air Fryer Brussel Sprouts {Ready in 15 mins!}

With a pleasantly chewy texture and a hint of crispness at the edges, Air Fryer Brussel sprouts add just the right fresh touch to any dinner.

This oh-so-simple recipe produces sweet, nutty, and tender bites of veggie goodness. Made with just 3 ingredients and ready in under 15 minutes it is the perfect last-minute side dish!

Air Fryer Brussel Sprouts on a plate with fancy spoon

What are Brussel Sprouts?

These tasty vegetables are so much fun because they look exactly like baby cabbage heads! In fact, they are in the same family as other crucifers, along with broccoli and cauliflower.

They are found in grocery stores year-round but usually are at their peak of flavor in fall. Cooking releases their sweetness while retaining their cabbage-like pungency.

They are the perfect bite-sized green, especially when made nice and crispy in the air fryer! Serve them as a side dish or an appetizer with a homemade aioli for dipping.

AIR FRYER BRUSSEL SPROUTS in a bowl with seasoning

To Prepare

Brussel sprouts should be kept refrigerated and intact until you are ready to prep and cook.

  1. Simply trim the blunt stem ends.
  2. Rinse in cold water and drain until dry.

They can be cut in half if you want bite-sized pieces, but be aware the more they are cut into, the more leaves that will drop off.

Air Fryer Brussel Sprouts in an air fryer with seasoning before and after being cooked

How to Cook Brussel Sprouts in Air Fryer

The Air Fryer makes quick work of turning these little gems into a fabulous side dish.

  1. Toss prepped Brussels sprouts with oil and season.
  2. Cook in Air Fryer until tender-crisp.

Air fryer Brussel sprouts pair beautifully with glazed ham, roast turkey, barbecue chicken, or pulled pork. With a generous dollop of creamy garlic potatoes on the plate alongside, the ensemble is complete.

Delicious Toppings

Air Fryer Brussel sprouts are terrific with a sprinkling of your favorite toppings. Some of the best ways to dress up your sprouts include:

  • Grated parmesan cheese
  • Crumbled bacon
  • Diced red onion
  • Slivered almonds
  • Dried cranberries


Don’t throw those leftovers away! Brussel sprouts will keep in a tightly covered container or freezer bag for up to four days in the fridge or the freezer for up to four months.

To reheat:

  • They can go straight into the microwave without advance thawing.
  • Or, wrap in foil and reheat in the oven.
  • You can also reheat on the stovetop in a covered pot on low heat. They may get a little mushy from boiling, but will still taste fabulous!

Air Fryer Brussel sprouts are simply the best way to get those healthy greens in your family’s diet!

Yummy Ways to Prepare Brussel Sprouts

Did you enjoy these Air Fryer Brussels Sprouts? Be sure to leave a rating and a comment below!

AIR FRYER BRUSSEL SPROUTS on a plate with fancy spoon

Air Fryer Brussel Sprouts

With a pleasantly chewy texture and a hint of crispness at the edges!
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4 servings
Calories 80
Author Holly Nilsson


  • 1 pound brussels sprouts halved, or quartered if extra large
  • 1 tablespoon olive oil
  • salt and pepper to taste


  • Toss brussels sprouts with olive oil, salt, and pepper.
  • Cook in the Air Fryer at 375°F for 4 minutes.
  • Shake and cook for an additional 3 minutes, or just until tender.


Calories: 80 | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg
Air fryer brussel sprouts with writing uncooked
AIR FRYER BRUSSEL SPROUTS in a fryer with writing
AIR FRYER BRUSSEL SPROUTS in fryer with writing
Uncooked AIR FRYER BRUSSEL SPROUTS in fryer and a photo of them plated and writing

Greek Salad with the BEST Dressing

Greek Salad is a fresh, crunchy, vibrant salad with the BEST Greek dressing!  Every bite is packed with color and the best flavors that will keep you digging in for more!

I absolutely can’t get enough of salads with a feta crumble in them.  I find myself poking around in the salad to try to get some in every bite!  For more salads with feta cheese try Grilled Berry Feta Chicken Salad or Italian Avocado Cucumber Tomato Salad.

Greek salad in a white bowl with a wooden spoon.

Greek Salad

Juicy tomatoes, crisp cucumber, and a sweet and savory dressing, with feta crumbles throughout… Wow, when I read the description of a greek salad on a menu recently, I was so ready to go home and make it my own!  This vibrant salad is so full of color and flavor.  It easily compliments any meal or it can stand alone as the main dish.  Packed full of nutrients, it is a must try for any salad lover!

The Greek dressing the girls have been helping me make at home is so perfect on this salad! It brings the flavors of the fresh fruits and vegetables to life!  I love how fresh and light this salad is!  Simply said, this dish is amazing!  It is ready in just minutes and will be a favorite in our house for a while to come!

Greek Salad Ingredients:

All of these fresh ingredients are flavorful and delicious, but need to be washed before tossing together.  The best way to wash them is to fill a clean sink or large bowl with cool water and rinse each item thoroughly.  The dirt and debris will sink to the bottom.  Then, your left with clean fresh ingredients that are ready to combine, toss, and enjoy!

  • Romaine Lettuce: Adds a crunch to the texture of this salad.
  • Cucumber: Fresh melon flavor.
  • Roma Tomatoes: Sweet and colorful addition to the salad.
  • Kalamata Olives: Large, dark purple olive with a smooth, meaty texture.
  • Large black olives: Soft meaty texture with tart, tangy, slightly acidic flavor.
  • Feta Cheese: Crumbly Greek cheese with bright white color and a salty flavor.

We’re Making Salad!

The great thing about salads is they are so easy to make! Simply grab all your ingredients, toss them together with your favorite dressing, and voila a great meal or side dish is ready to go!  I love to wash and prep all the ingredients as soon as I get them home from the market or store and have them ready to go in the refrigerator.  This extra time is so worth it when I can pull all the ingredients out and toss them right away and have a delicious salad in minutes!

  1. Combine Ingredients: In a large bowl add the romaine, cucumber, tomatoes, olives , and feta cheese.
  2. Make Greek Dressing: Make the recipe for greek dressing.
  3. Toss: Toss together ingredients and Greek dressing to evenly coat all ingredients with the dressing.

Greek Salad ingredients in a clear bowl.

What are Roma Tomatoes?

A Roma tomato has a thick fruit wall and few seeds.  They have a dense and slightly grainy flesh.  They are oblong and a little heavy for their size.  The are more firm than other tomatoes.  They can be eaten raw or cooked.  They are often used to make tomato paste since they have less water content than most tomatoes.

What is the Difference Between Kalamata Olives and Black Olives?

First of all, Kalamata olives are purple whereas black olives are..wait for it…black.  However, in addition to the obvious color differences, there are some other differences between the two olives as well.  Kalamata olives are known as “Greek black olives” but are bigger and more oblong in shape than a black olive.  They are picked by hand in order to avoid bruising the olives.  They have a stone in the middle and are usually not pitted before being served. They are bitter when they are first picked so they go through a process of “debittering” which can take up to 3 months!  Their flavor is compared to that of a fine wine.

In contrast, a black olive that we would generally find in a jar at the grocery store is actually picked green then pumped with oxygen to turn them black, their new color is kept by adding ferrous gluconate. Both olives are high in sodium, rich in healthy fats and contain a natural antioxidants.  I prefer a mixture of the two in my greek salad because I think together they are just right.


Pouring dressing on Greek salad ingredients.

Greek Salad Tips and Variations:

  • No lettuce: I know, I know, you’re thinking a salad with no lettuce? But traditionally in Greece, their salads are served with no lettuce.
  • Feta Cheese: The crumbles of cheese throughout the salad are a favorite of mine.  However, if you are going for an authentic Greek presentation, place large chunks or blocks of feta cheese on the top of the salad instead.
  • Serve with: In Greece you will find this salad served with bread.  (Yes, please!) Also, I love the contrast of pairing this cool, fresh salad with a creamy warm soup.  Something about the yin and yang of that is just so perfect!
  • Storing: Eat it up quick because this salad will not last long in the refrigerator. Once prepared, the salad will last a maximum of 2 days, but you will probably experience sogginess.  Instead, I suggest you store the ingredients separately from the lettuce and mix up individual serving sizes as needed.
  • Optional Ingredients: Sometimes I love to just keep adding on to this delicious Greek salad.  Capers, lemon or lime juice, shrimp or chicken, red onion (Rinse in warm water and drain before adding to the salad), avocado (weird but good).  Really the options are limitless with this extremely versatile flavor base.
  • How to store olives: Unopened your olives can be stored at room temperature up to 2 years. Opened olives need to be refrigerated in their own liquid in a non-metal container.  When stored properly, they will last for 1 to 2 months after opening.

Finished greek salad in a white bowl.

More Delicious Greek Favorites:


Greek Salad with the BEST Dressing

Greek Salad is a fresh, crunchy, vibrant salad with the BEST Greek dressing!  Every bite is packed with color and the best flavors that will keep you digging in for more!
Course Dinner, Dressing, Main Course, Salad, Side Dish
Cuisine Greek
Keyword greek salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 24 Tablesppoon
Calories 12kcal
Author Alyssa Rivers


  • 3 cups romaine chopped
  • 1 cucumber sliced
  • 2 roma tomatoes sliced
  • 1/2 cup kalamata olives
  • 1/2 cup large black olives
  • 1/4 cup feta cheese
  • Greek Dressing Recipe


  • In a large bowl add the romaine, cucumber, tomatoes, olives , and feta cheese. Make the recipe for greek dressing and toss with the salad.


Calories: 12kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Greek Lemon Potatoes – So Easy to Make!

Easy Greek lemon potatoes are a savory side dish packed with lots of zesty flavor.

Potatoes are baked with broth, olive oil and brightened up with a squeeze of fresh lemon juice and herbs. They’re so simple to make with ingredients you have on hand and are the perfect side dish for pretty much any meal!

Greek Lemon potatoes on a serving plate with herbs and slices of lemon

Serve this delicious side dish next to Greek Meatballs or chicken souvlaki with a Greek salad for a truly inspired meal!

The Best Potatoes to Use

This recipe will accommodate any potato in your pantry. But if you’re shopping, look for these:

  • Russets – Delicious but with their thick skins, they should be peeled for this recipe.
  • Yukon gold – The buttery flesh and thin skin is a great choice for Greek lemon potatoes.
  • New potatoes – They don’t even need peeling!
  • Red potatoes – Waxy and thin-skinned, all you have to do is cut into uniform pieces.

Raw potatoes on a cutting board with a knife, lemon and garlic

How to Make Greek Lemon Potatoes

This is such an easy dish, the oven does all the work for you! Just follow three easy steps:

  1. Combine chicken broth, lemon juice, and other ingredients (per recipe below).
  2. Pour liquid over prepped potatoes in a baking dish.
  3. Roast until tender.

The garlic and oregano in this dish provide a depth of flavor. For even more zest toss in some dried rosemary, which always enhances chicken flavors.

Greek Style Lemon Roasted Potatoes in a pan with broth and garlic

What To Serve With Greek Lemon Potatoes

This side dish is so tasty it can almost stand on its own. But to make it a full meal, try it with these delicious entrees!

Roasted greek lemon potatoes in a pan garnished with lemon slices and oregano

How To Reheat Roasted Potatoes

Leftovers will keep in the fridge for up to 4 days in an airtight container in the fridge. Freezing is also an option although the texture may change once frozen. They will keep in the freezer in an airtight container for up to 6 months.

To Reheat

  • Place in a foil-covered pan in the oven, or in a pan on low heat on the stovetop until heated through.
  • Or, just pop in the microwave until steaming hot.

Other Great Potato Dishes

Did your family love these Greek Lemon Potatoes? Be sure to leave a rating and a comment below! 

Greek Style Lemon Roasted Potatoes on a plate garnished with lemon and thyme

Greek Style Lemon Roasted Potatoes

Greek Lemon Potatoes are a delicious, savory side dish perfect for any day of the week!
Course Side Dish
Cuisine American, Greek
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 137
Author Holly Nilsson


  • 2 ½ lbs potatoes peeled and quartered
  • 4 cloves garlic minced
  • 1 lemon juiced
  • ¼ cup olive oil
  • 1 ½ cups chicken broth
  • ½ teaspoon oregano
  • salt & pepper to taste


  • Preheat oven to 400°F.
  • Combine all ingredients except potatoes.
  • Place potatoes in a greased 9x13 pan (metal is preferred). Pour chicken broth over potatoes.
  • Roast 45 minutes. Stir and roast an additional 45 minutes.


Store in an airtight container for up to 4 days. 
To reheat, place in the microwave until heated through! 


Calories: 137 | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 324mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg
Greek Style Lemon Roasted Potatoes with writing
Greek Style Lemon Roasted Potatoes on a baking sheet with thyme and lemon wedges with writing
Greek Style Lemon Roasted Potatoes on a white plate with a title
Greek Style Lemon Roasted Potatoes on a plate and raw whole potatoes on a cutting board with writing

Easiest Bruschetta Recipe

This bruschetta is easy to make with fresh, ripe Roma tomatoes, shredded mozzarella cheese and drizzled with balsamic vinaigrette over top of a French baguette. Bruschetta comes together quickly and easily!

Bruschetta is always fun to make and tastes delicious! Try a couple more variations of bruschetta recipes like this easy strawberry bruschetta or creamy feta and bacon bruschetta.

Bruschetta presented on a white plate.

Easiest Bruschetta Recipe

It is that simple. Create a tomato mixture with only the freshest ingredients to serve to your family and friends. This bruschetta is one of my favorites during the warmer months. It is light and filling at the same time. Every bite is zesty and flavorful! Add a drizzle of balsamic glaze over top and you have one amazing appetizer!

The warm crispy, crunchy bread melts in the shredded mozzarella overtop the tomato mixture. Together this makes the perfect combination! Use up all your fresh tomato with this tried and true favorite. This appetizer is perfect for the warmer season and great to host as an appetizer, party snack or a light lunch. It is so light and tasty everyone will be wanting more!

What is Bruschetta?

Bruschetta is originally from Italy and is a variation of tomatoes, vegetables, beans, cured meat and cheese. It is mixed together then rubbed the bread with garlic and brushed over top of the bread.

Bruschetta Ingredients:

Simple ingredients making a sweet and savory appetizer.

  • Baguette: Slice the bread into thin even slices.
  • Olive Oil: Brush the oil over top of each slice of bread.
  • Roma Tomatoes: Freshly diced ripe tomatoes.
  • Mozzarella Cheese: Shredded cheese lays smoothly overtop of the tomato mixture and softens with the warm bread.
  • Balsamic Vinaigrette: This is a very dark concentrate that is rich in flavor.
  • Olive Oil: Adds a rich flavor to the tomato mixture
  • Garlic Cloves: It is best fresh and minced.
  • Basil: Fresh basil thrown in for color and flavor
  • Salt and Pepper: To taste!
  • Balsamic Glaze: Drizzle overtop of the tomato mixture for a garnish and glaze.

How to Create the Perfect Bruschetta:

  1. Prepare Bread: Slice a baguette and line it on a baking sheet. Brush the top with olive oil and broil it 2-3 minutes until brown.  Remove from the oven.
  2. Mix Together: In a medium sized bowl combine the tomatoes, mozzarella, balsamic, olive oil, garlic, basil and salt and pepper. 
  3. Top the Bread: Add the mixture and drizzle with balsamic glaze over top of the bread.

The process of making bruschetta in three photos starting with the brushing on the bread then making the tomato mixture and add it onto of each bread.

Tips For Making Bruschetta Recipe:

  • Fresh: It is best to try using the freshest ingredients for the tomato mixture. Since fresh produce doesn’t last long, purchase a day or so before to plan on making this appetizer.
  • Toasting Bread: Move your oven rack a few inches below the top of the oven. Broil for a few minutes.
  • Cheese: Store bought pre-shredded cheese has an extra coat of flour overtop which is hard to blend together. I like to purchase a block cheese and shred myself.
  • Add In: Add in another ingredient to increase flavor, texture and even color. Nuts or sunflower seeds are a great additive.

What Kind of Bread Should I Serve With Classic Bruschetta?

There are several breads that are best for bruschetta. A classic one is always the baguette. It is crunchy outside with a soft and sweet inside. French loaf, sliced or toasted bread is perfect for toasting.  Even crackers or chips taste delicious with this classic and traditional bruschetta.

Bruschetta toast on a white countertop garnished with cilantro.

How Long Does Fresh Bruschetta Keep?

  • Making Ahead: It is best to serve this right away but knowing to have it ready ahead of time will also work. Bruschetta can keep in the refrigerator in an airtight container for 2 to 3 days long. Simply stir it up when ready to top onto the toasted bread.
  • Leftovers: If you have any leftover bruschetta some ideas of using it without throwing away is adding it to the top of baked or grilled chicken.

More Appetizer Recipes:


Easiest Bruschetta Recipe

This bruschetta is easy to make with fresh, ripe Roma tomatoes, shredded mozzarella cheese and drizzled with balsamic vinaigrette over top of a French baguette. Bruschetta comes together quickly and easily! 
Course Appetizer
Cuisine French
Keyword bruschetta, bruschetta recipes
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 Slices
Calories 85kcal
Author Alyssa Rivers


  • 1 Baguette
  • Olive Oil
  • 5 Roma Tomatoes diced
  • 1/4 cup Mozzarella Cheese shredded
  • 1 tbs Balsamic Vinaigrette
  • 1 tbs Olive Oil
  • 2 Garlic Cloves minced
  • 1/4 cup Basil ribboned
  • Salt and Pepper to taste
  • Balsamic Glaze


  • Slice a baguette and line it on a baking sheet. Brush the top with olive oil and broil it 2-3 minutes until brown. Remove from the oven.
  • In a medium sized bowl combine the tomatoes, mozzarella, balsamic, olive oil, garlic, basil and salt and pepper. Top the bread with the mixture and drizzle with balsamic glaze.


Calories: 85kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 144mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg