So, guess who I am cheering for to win the Super Bowl tomorrow???
Truth be told, since the Chargers aren’t playing (again!) in the Super Bowl, I don’t really have another favorite team. But, in my eccentric, mixed up mind, I just can’t help but cheer for the team whose fans call themselves “Cheeseheads.”
So, in honor of all the Cheesehead fans, here is a super easy, super cheesy Super Bowl snack that uses only 4 ingredients, plus your bread of choice. {I hope all you Steelers fans will try it too!}
This recipe was inspired by something my mom used to make when I was younger. SiSi, one of my Kids in the Kitchen helpers, and my all around favorite daughter, helped me make this recipe. She is cheering for Green Bay too…
Here’s the SUPER easy recipe.
Super Cheesy Tomato Toast
- 3 cups shredded (Wisconsin!) sharp cheddar cheese
- 1 cup finely chopped onion (I used a sweet onion)
- 1 cup chopped black olive
- 2 6 ounce cans tomato paste
- Bread of choice {We used a combo of Udi’s gluten free bread and Trader Joe’s sourdough whole wheat bread}
Preheat oven to 400 degrees and cover a baking sheet with aluminum foil. Mix together cheese, onions, olives, and tomato paste in a bowl. Place slices of bread on baking sheet and spread tomato cheese mixture on top. You can also have some fun and cut the bread in to shapes. We attempted a few “football” shaped pieces of bread. Place baking sheet in oven and bake about 15-20 minutes or until cheese is nice and bubbly. You may want to cover with aluminum foil halfway through to keep the toast from burning. Cut the toast in to squares and enjoy while warm.
These cheese tomato toasts are quite addictive!
The nice thing about this recipe is that you can make the cheese mixture up ahead of time and store it in the refrigerator until ready to use. And, if your reading this PSB {Post Super Bowl}, this is something you can make any time and use on top of pizza, crackers, english muffins, etc. for a super easy snack, lunch or dinner.
Go Packers! Go Cheeseheads!
Have a fun Super Bowl…
No matter which team you are routing for!
Who are you cheering for to win the Super Bowl? What kind of Super Bowl snacks are you making?
I would LOVE to hear from you! Please click here to leave a comment, ask a nutrition question, or leave a suggestion for The Spicy RD. Or, if you enjoyed the post, please share it below!
“Variety is the very spice of life that gives it all it’s flavour.”
William Cowper, 1785. 
EA–
Tried this recipe. Had to substitute sliced olives for chopped; we should have used 2 cups of sliced since they are not as dense as chopped. Had to substitute a can of tomato sauce for the second can of tomato paste–worked OK. Next time I will use more cheese. We used a crunchy whole-wheat bread, sliced thin–it worked well.
I liked your dialog, but I still like the Packers. Who is the young cheese head?
Glad you tried it! Next time I recommend all tomato paste vs. sauce, and more cheese could be good too. Young Cheesehead = Kids in the Kitchen Chef SiSi. Just got a few crumbs in her hair…
Hi EA -
I’m a friend of Cheryll’s. One of my favorite appetizers is Asperagus cooked to soft-crisp and quick chilled. I then wrap them in proscutto smeared with Bersin Light herbed cheese. I’m sure there are a lot of preservative and salt issues with this combination. Do you have ideas on what else to wrap around asperagus to serve as an appetizer? I always go home with an empty plate but would like another option for serving our favorite asperagus.
I would also like to talk nutrition with you sometime. I’m retired from the Water Authority now, and am trying to lose some weight but also cook good tasting food. My husband is allergic to rice and shrimp so I would like to talk about that as well. Go Green Bay!!
Thanks, Nancy Sayles Kurlovich 619-750-7323
Thanks so much for your comments Nancy! My 7 yo son (Cheryll’s grandson) discovered asparagus wrapped in prosciutto on a family trip to England a couple of years ago. I was delighted to discover he likes asparagus, but have since found out that the ONLY way he will eat it, is wrapped in prosciutto
You might consider eliminating the herb cheese and wrapping the prosciutto around 2 stalks of asparagus when you make your favorite appetizer. This would cut down a little on the sodium content, and up the nutritional value with extra asparagus. It will still taste delicious! Have you ever tried grilled asparagus? It is my personal favorite way to eat it, and very simple to prepare. Simply brush the stalks with a little extra virgin olive oil, sprinkle with salt and pepper and grill. Mmmm….I would love to talk nutrition with you and will be in touch with you soon. Yeah Packers!
Ok so what better way to “choose sides” than based on the food/mascot involved, genius. I love Udi’s and Rudi’s, have you tried? Come over to Foodtrainers and share your thoughts on “free food” it’s obviously on my mind.
Thanks Lauren! Who were you cheering for to win yesterday??? I like Rudi’s bread too, but I think Udi’s is my favorite-their bread and pizza crusts. Mmm…I will definitely come over to Foodtrainers and share my thoughts on “free food”. I’m curious to know what it is all about…
I love this recipe!!! Thank you for letting me about this recipe:) I love easy, and fun recipes all wrapped into one:) This would go fantastic with my homemade pizza dough I made the other night:) Now as a foodsafetylady, pizza in the hair ….WELLLLL…..LOL!!!!
Let’s Go 49ers!!!
Take care,
Terra
Hi Terra- Glad you checked out the recipe! I agree-easy and fun all in one makes for a great recipe. And, just so you know, my daughter shampooed her hair before I put that cheese toast on her head
Oh my! Just by looking at the pictures and reading your blog, it makes me crave for one already. I wish I can try your recipe. Thanks for sharing!