We’re still trying to understand how October is almost around the corner. Please, September, don’t leave too quickly.
It felt as if it was only a few weeks ago that we planted our heirloom tomato plants. Now, the last of the cherry tomatoes dot the ground with fallen fruit or are barely clinging on to their withering branches. Every year, it’s around this time of the season that we start to get nostalgic for Summer produce and foods. But at the same time, another excitement to cooking comes around the corner and that’s the joy of eating warm casseroles and stews.
Last week’s food shoots at the studio certainly cemented the Fall season into our internal clocks. We worked with plenty of bread and Thanksgiving recipes with our client, La Brea Bakery. With over sixty loaves of fresh bread to cook and photograph for the holiday season, it really did feel like we were saying farewell to Summer.
Normally after every shoot, we’re ready to let go of the recipes and just eat a simple bowl of ice cream. Being around food all day, tasting it and working with it has us full to-the-brim both physically and mentally. But for this La Brea Bakery shoot, some of the recipes were so simply wonderful and satisfying that we saved the left overs to eat the next day.
One of the recipes that we absolutely enjoyed eating were these mini garlic and mozzarella bread bowls made from La Brea Bakery Take and Bake Dinner Rolls. Eating anything warm, soupy and cheesy out of bread bowls is one of our favorite ways to indulge on a cold Fall evening. The best part about this recipe is that when we’re craving a hearty meal like this, it’s simple and quick.
Often times, we’ll go through the process of making homemade bread bowls. But after a long day of shooting or on location, we’re just too wiped out to start the homemade baking process. This satisfying recipe takes but a few minutes to prepare and with their warm mini rolls hot out of the oven, it’s so easy to eat 2-3 of the rolls per person.
Now that cooler weather is around the corner, we’re super stoked to be cranking up the oven again for warm dishes. And before you know it, we’ll be roasting turkey for Thanksgiving. Can you believe it? Planning Thanksgiving dinner again? Oh goodness, time to pull out the Christmas decorations out of storage. Yikes.
Thanks to La Brea Bakery for allowing to us share the recipes with our readers and we’re excited to be posting a few of their holiday recipes over the next few weeks!
Hold on to September!
Mini Garlic and Mozzarella Bread Bowls Recipe
Yield: 6 Mini Bread Bowls
Total Time: 30 min
courtesy of La Brea Bakery, slightly adapted
La Brea Bakery Take and Bake Dinner Rolls are the perfect mini size and eating more than one won't leave you feeling guilty. We suggest that you brush them with a light coat of olive oil before you finish them off in the oven. This will give the dinner rolls a nice crisp texture. Addicting!
- 1 package (of 6) La Brea Bakery Take and Bake Dinner Rolls
- 1/4 cup butter
- 4 Tablespoons Garlic, chopped
- 1- can of diced tomatoes (14.5 oz)
- 1 Tablespoons Sugar
- 1 1/2 cups Chicken Stock
- 1 teaspoon Kosher Salt ( or to taste depending on salt in can diced tomatoes)
- 1/4 teaspoon ground Black Pepper
- 6 ounces ( or about 3/4 cup) Mozzarella cheese, finely shredded
- about 1/4 cup of Parmesan cheese, grated
- olive oil for brushing the rolls
Preheat oven to 385 degrees F.
- Place the dinner rolls on a baking sheet, bake for about five minutes to thaw them out. Remove from oven and allow to cool. After they've cooled, cut the top off of each roll (about 1/3" thick) and reserve for later.
- Scoop out more of the inside of the remaining roll, leaving about 1/3" thickness all the way around to form a bowl. Lightly brush the rolls with olive oil. Return these rolls to the oven for about seven minutes, or until lightly browned.
- In a medium saucepan over medium heat, melt the butter and add garlic. Stir to combine. Allow the butter to melt and begin to foam. Stir occasionally for about 3 minutes.
- Add the tomatoes, salt, pepper and sugar. Continue to cook for five minutes, stirring occasionally.
- Add the chicken stock and cook for another five minutes, then lower heat to simmer.
- When the bread rolls are ready and cored out, increase the heat under the tomato mixture to medium heat. Add the mozazarella to pan the stir to combine and melt the cheese.
- Once cheese is melted, immediately spoon this mixture into the bread bowls and top with Parmesan cheese. Return to oven for about five more minutes.
- Remove from oven and serve with the tops that were removed on the side for dipping.
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