Bahama Breeze Cuban Bread

Bahama Breeze Recipe

Serves 6-8

Tomato Marinade:
1/2 cup white wine vinegar
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh garlic, minced
1 teaspoon fresh oregano leaves
1 teaspoon fresh parsley, chopped
1 tablespoon brown sugar
1/4 teaspoon salt and black pepper

Garlic Herb Butter:
4 tablespoons lightly-salted butter, softened
2 tablespoons extra virgin olive oil
1 teaspoon garlic, minced
1/2 teaspoon fresh thyme leave
1 tablespoon scallion, sliced 1/8-inch

2 large beefsteak tomatoes, vine ripened
1 loaf Cuban bread, 3/4 pound
1/4 cup fresh grated parmesan cheese
1/4 cup fresh basil leaf, sliced crosswise 1/8-inch
1 sprig fresh basil (to garnish)

For the Tomato Marinade: Combine all ingredients in a blender and process until thoroughly blended. Can be made a day in advance and kept refrigerated.

For the Garlic herb butter:  Combine all ingredients in a small mixing bowl and mash with a fork until evenly blended. Can be made a day in advance and kept refrigerated.

For the Bread: Preheat oven to 450 degrees with rack in the middle of the oven. Wash tomatoes and remove the core, then cut into 1/4 inch slices. Lay the slices in a glass dish and pour the marinade over them. Set aside while preparing the bread. Slice bread lengthwise with a serrated knife to create a top and bottom. Spread half of garlic herb butter on the cut surface of each half of the bread. Place bread, cut side up, on a sheet pan. Place in the oven for 3-4 minutes until the bread is lightly toasted. Remove from oven.

To Serve:  Lift tomato slices from the marinade and drain. Lay slices, slightly overlapping, on the toasted bread. Sprinkle with Parmesan cheese. Return to the oven for 1-2 minutes to just melt the cheese. Remove from oven and transfer to cutting board. Cut each half loaf, crosswise, into 8 pieces. Sprinkle with sliced basil leaves and arrange on a warm serving platter. Garnish with a fresh sprig of basil.

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