BAHAMA BREEZE ROASTED CUBAN BREAD WITH
GARLIC HERB BUTTER AND TOMATO MARINADE
Source: Bahama Breeze
Servings: 6-8

FOR THE ROASTED CUBAN BREAD:
2 large vine ripened beefsteak tomatoes
1 1/4 cups Tomato Marinade (see recipe below)
1 loaf fresh Cuban bread, 3/4 pound
6 tbsp Garlic Herb Butter (see recipe below)
1/4 cup fresh grated parmesan cheese
1/4 cup fresh basil leaves, sliced crosswise 1/8-inch
1 sprig fresh basil for garnish

Preheat oven to 450 degrees F with rack in the middle of the oven.

Wash tomatoes and remove the core, then cut into 1/4-inch 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.

FOR THE GARLIC HERB BUTTER:
4 tbsp lightly salted butter, softened
2 tbsp extra virgin olive oil
1 tbsp scallion, sliced 1/8-inch
1 tsp minced fresh garlic
1/2 tsp fresh thyme leaves

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 TOMATO MARINADE:
1/2 cup white wine vinegar
1/4 cup fresh orange juice
1/4 cup extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp minced fresh garlic
1 tsp chopped fresh oregano leaves
1 tsp chopped fresh parsley
1/4 tsp each salt and fresh ground black pepper

Combine all ingredients in a blender and process until thoroughly blended. Can be made a day in advance and kept refrigerated.