Because breakfast isn’t always about fruit and cereal, here is a
recipe for what I have been thoroughly enjoying this past week, thanks to both
Shelly at Cookies & Cups, and my homegrown tomatoes.
At first, this may appear to be nothing more than bruschetta, but in reading the ingredients, you will see that there is quite a surprise here in the blue cheese dressing. Whether you like blue cheese dressing or not, the flavor is not overt, instead its subtle nuance serves to beautifully enhance the existing ingredients, making for one of the freshest, most summery appetizers, starters, open-faced sandwiches, or as I call it, breakfast, that you will ever enjoy.
Do not, I repeat, NOT, be tempted to substitute the parsley with fresh basil. Yes, I know, basil and tomatoes pair wonderfully, but here you want all of the flavors to come through, and not be overshadowed by the boldness of fresh basil. Resist, and you will be rewarded.
At first, this may appear to be nothing more than bruschetta, but in reading the ingredients, you will see that there is quite a surprise here in the blue cheese dressing. Whether you like blue cheese dressing or not, the flavor is not overt, instead its subtle nuance serves to beautifully enhance the existing ingredients, making for one of the freshest, most summery appetizers, starters, open-faced sandwiches, or as I call it, breakfast, that you will ever enjoy.
Do not, I repeat, NOT, be tempted to substitute the parsley with fresh basil. Yes, I know, basil and tomatoes pair wonderfully, but here you want all of the flavors to come through, and not be overshadowed by the boldness of fresh basil. Resist, and you will be rewarded.
One caveat. I am not a fan of the baguette, particularly in a
case like this. I find the topping-to-bread ratio to not particularly be to my
liking, so in every case where a baguette is called for, I substitute it with thick slices of rustic bread. My favorite is Pane Turano from Aldi; no, I am not
being paid to say this, I just love it.
Beach Bread
As seen on Cookies
& Cups
1 (12-14-oz.) French baguette*
6 T. butter, room temperature
½ t. garlic powder
1/3 c. blue cheese dressing
½ c. diced tomato
2 c. grated mozzarella cheese
¼ c. chopped fresh parsley
Salt and pepper to taste
Preheat oven to 425°F. Line a large baking sheet with parchment paper and
set aside.
Split the French baguette in half.
Spread each half with 3 tablespoons of butter and sprinkle
evenly with garlic powder.
Spread the blue cheese dressing evenly on each half and add the
diced tomato on top.
Cover the bread with the mozzarella cheese and sprinkle with
parsley.
Season with salt and pepper.
Bake for 10-15 minutes until cheese is melted and edges are
golden and crisp.
Slice and serve.
*If using another type of bread, as I did, toast the bread
lightly on top after spreading with butter and sprinkling with garlic powder.
This will keep the bread from getting soggy.
3 comments:
The bread itself looks super crusty and the topping is bomb, esp. with homegrown tomatoes.
Wow, blue cheese dressing just made my mouth water. I'll give this a go and let you know, but it looks wonderful.
Because of you, we are also big fans of Pane Turano and buy it every month. We freeze it and pull it out as we need it. We call it "big bread" and it is on rotation with sourdough also from Aldi.
sounds and looks delicious - this is one I would love to sit down to and probably eat all of it.
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