Roasted Cuban Bread

Recipe by diner524
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6-8
YIELD: 16 pieces
UNITS: US

INGREDIENTS

Nutrition
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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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