BEACH BREAD

Restau­rant: PierSide Grill and Fa­mous Blow­fish Bar

Bonita & Estero Magazine - - CHEERS -

Serves 1-2

¼ loaf French bread 2 ounces gar­lic but­ter 1 ounce bleu cheese 2½ ounces shred­ded ched­dar ½ ounce onion, juli­enned (about 8 pieces) 1 thickly cut tomato slice, diced 1½ ounces shred­ded moz­zarella ¾ ounce chopped green olives

Cut French bread in half length­wise, then in half again cross­wise. Spread the fol­low­ing evenly over the bread: gar­lic but­ter, bleu cheese crumbs, half of the ched­dar, onion, diced tomato, moz­zarella, olives and the re­main­ing ched­dar. Press top­pings onto the bread to form a seal. Bake in a con­vec­tion oven at 375 de­grees for about 12 min­utes. Great to dip in mari­nara sauces. (Or wrap bread tightly and store for later, up to two days.)

1000 Es­tero Blvd., Fort My­ers Beach; 239-471-0136; pier­side­grill.com

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