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Cooked by: Chef / Ethnicity: Cuban cuisine / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 8 |
Recipes with Cuban Bread
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Directions: 1. Preheat oven to 425? F with rack in the middle of the oven.
2. Wash tomatoes and remove the core, then cut into ?" slices. Lay the slices in a glass dish and pour the marinade over them. Set aside while preparing the bread.
3. 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. If french bread is not available italian bread can be used instead.
5. Lift tomato slices from the marinade. Lay slices, slightly overlapping, on the bread. Drizzle bread with a little bit of the marinade. Sprinkle with Parmesan cheese. Place in oven for 3-4 minutes to just melt the cheese. Remove from oven and transfer to cutting board.
6. 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.
| Ingredients:
163/1250 Pound(s) parmesan cheese
2 54/625 Ounce(s) basil leaves
3 tomato, roma
1 orzo |
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Garlic Herb Butter
163/1250 Pound(s) butter
137/4377 Quart(s) olive oil
217/10000 Pound(s) garlic
87/2000 Ounce(s) chardonnay wine |
Directions:
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.
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Cuban Bread Tomato Marinade
1 Ounce(s) chardonnay wine
1 Ounce(s) salt
3/100 Pound(s) brown sugar
1 Bunch(s) parsley
9/100 Ounce(s) dried oregano
3/100 Pound(s) garlic
1/2 Ounce(s) orzo
3/50 Quart(s) olive oil
39/2500 Quart(s) lemon juice
3/50 Quart(s) orange juice |
Directions:
Combine all ingredients in a blender and process until thoroughly blended. Can be made a day in advance and kept refrigerated.
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