Cheese and Tomato Melt


  • Prep Time15 mins
  • Total Time15 mins
  • Makes8 servings
*PLUS Baking Time: 25 minutes


  • vegetable oil

  • 3 yellow or red bell pepper

  • 2 1/2 cups grated mozzarella or old cheddar

  • 3 red or yellow tomatoes

  • 1/2 red onion

  • 1 baguette

  • 3 tbsp olive oil

  • 2 garlic cloves, minced

  • 1 pinch salt

  • 1 pinch pepper

  • 1 pinch dried oregano

  • 1/4 cup thickly shredded fresh basil or mint


  • Position rack in top third of oven. Preheat to 375F (190C). Line a baking sheet with foil and spray or brush with oil. Cut peppers in half. Discard cores. Place cut side down on foil. Spray or brush with oil. Roast, without turning, in top third of oven, until skins start to char, 20 to 25 min.

  • Meanwhile, grate cheese. Slice tomatoes. Slice onion into thin rings. Cut baguette in half lengthwise and place on a baking sheet. When peppers are done, remove from oven. Increase to 475F (250C). Tightly cover peppers with another piece of foil. Let stand until cool enough to handle, then peel and discard skins. Coarsely chop peppers.

  • Sprinkle baguette with 2 cups (500 mL) cheese. Cover with peppers, then lay tomato slices over-top. In a small bowl, stir olive oil with garlic, salt, pepper and oregano. Drizzle over tomatoes, then sprinkle with remaining 1/2 cup (125 mL) cheese. Bake in top third of 475F (250C) oven until cheese melts, 5 to 10 min. Scatter onions and basil overtop. Cut each baguette into four slices and serve warm. Great as an appetizer or afternoon snack.

Nutrition (per serving)

Calories 287, Protein 11.8g, Carbohydrates 25.9g, Fat 15.5g, Fibre 2.4g, Sodium 362mg.

We loaded up a crusty baguette with slices of tomatoes, roasted sweet peppers and lots of cheese, then stuck it in the oven for a satisfying open-faced summer sandwich.