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Leftover Bread & Tomato Bake

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40min

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4 servings

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This Italian-Middle Eastern Leftover Bread & Tomato Bake is a delicious way to transform stale bread into a hearty, healthy meal. Inspired by Italian panzanella and Middle Eastern flavors, it combines toasted bread cubes, juicy tomatoes, chickpeas, and a spiced olive oil dressing. Perfect for reducing food waste, this dish is high in fiber, protein, and flavor, making it a satisfying vegetarian dinner or lunch.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
7 g
7 g
Allergen Content

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Ingredients

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Steps

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1
Prepare Bread

Take 4 slices of day-old bread. Cut into 1-inch cubes. Place on a baking sheet. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F (190°C) for 10 minutes until golden and crisp.

2
Prepare Tomatoes

Wash 4 medium tomatoes. Cut into small cubes (about ½ inch).

3
Prepare Onion

Peel 1 small red onion. Slice thinly.

4
Prepare Garlic

Peel 2 garlic cloves. Mince finely.

5
Prepare Chickpeas

Drain and rinse 1 cup cooked chickpeas. Pat dry with a towel.

6
Make Spice Oil

In a small bowl, mix 2 tablespoons olive oil, minced garlic, cumin, paprika, salt, and black pepper. Stir well.

7
Assemble Bake

In a baking dish, combine toasted bread cubes, diced tomatoes, sliced onion, and chickpeas. Pour spice oil over. Toss gently.

8
Bake

Bake at 375°F (190°C) for 15 minutes until tomatoes soften and flavors blend.

9
Garnish

Wash cilantro and chop finely. Sprinkle cilantro and sesame seeds over baked peppers before serving.

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