Beach Bread is one of the simplest appetizers to make and it has a BIG return on flavour. I have lightened it up from the original decadent version without sacrificing flavour!
It disappears immediately upon presentation in my experience!
My girlfriend introduced me to this years ago. She called it ‘beach bread’ and I didn’t think about it much. I would call going to a cottage for the weekend ‘going the cottage’. She would be more apt to say ‘going to the beach’. So I just thought someone had introduced her to it on one of her ‘beach’ weekends.
Well… it turns out it’s a thing… Beach Bread! It is actually called Beach Bread and was a popular appetizer item on South Florida menus. Probably lots of you already knew that……
The original piles cheese, and blue cheese in particular, spices, and fresh tomatoes on top of a split French bread loaf. Totally decadent and very good!
I wanted to lighten it up a bit so I am using baguette slices and flat bread as the base which cuts down a bit on the bread volume.
I am also using a light blue cheese salad dressing instead of real blue cheese. That will take the calorie count down significantly as well. I am a fan of blue cheese but not everyone is so the dressing gives the blue cheese flavour but on a lighter note.
Some recipes call for 2 cups of shredded mozzarella but I found that 1 was sufficient for the quantity I was making.
And last but not least – this recipe shines when tomatoes are at the finest. Of course you can make it any time of the year but us ‘Northerners’ know the difference between tomato season and ‘not-tomato-season’.
So enjoy this now while we have an abundance of fresh, tasty tomatoes available!
Speaking of fresh tomatoes – you might enjoy Pan con Tomate at this time of year in particular as well. It is a Spanish tapa ‘standard’ that uses grilled bread, garlic and fresh grated tomato pulp. It is even easier to make and you won’t believe how much flavour there is until you try it for yourself. There is a reason this tapa has stood the test of time!