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!
Beach Bread Revamped
- 1 18" French baguette or flatbread about 8" X 16"
- ⅓ cup Blue Cheese salad dressing See Notes.
- 1 cup shredded Mozzarella cheese
- 1 large tomato diced finely
- Preheat oven to 375 if using baguette. Slice baguette into 1" slices. Toast them in the oven on a baking sheet for about 10 minutes to crisp them up. Remove baguette slices and set aside. If you are using flatbread skip this step.
- Set oven to broil. Position top rack on second level from broiler element.
- Brush baguette slices or flat bread with blue cheese. You can also use the back of a spoon to spread it.
- Chop tomato finely. I set mine in a sieve while I am distributing the cheese so excess juice drains away. (It doesn't take long). While tomato is draining distribute mozzarella evenly over bread. Top with diced tomato.
- Broil about 3 minutes just until mozzarella is melted and bubbly. Watch carefully so it doesn't burn.