Roasted Cuban Bread
- Ready In:
- 25mins
- Ingredients:
- 20
- Yields:
-
16 pieces
- Serves:
- 6-8
ingredients
-
For the 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
-
For the 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
-
For the Bread
- 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)
directions
-
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 450º F with rack in the middle of the oven.
- Wash tomatoes and remove the core, then cut into ¼" 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.
- 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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Reviews
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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