For an easy quick dinner, I'm copycatting a dish from a local restaurant in my Ohio hometown. Opening on the east side of Lancaster, Ohio in January 2015, Cherry Street Pub serves various pub fare as well as some unique dishes such as tasty takes on macaroni and cheese. If you are ever in good ol' Ohio, go check it out and try one of my favorites from their menu such as the calamari, shrimp platter, blackened chicken mac-n-cheese, and of course, pub bread.
Pub bread is one of my favorite appetizers to enjoy when I eat at CSP and when I was looking for an easy dish to have for dinner, I chose this delicious open face bread. I paired the bread with a simple salad to make our meal a little more substantial.
What You Need:
- 1 loaf of french or italian bread
- 2 tomatoes
- 8 oz. mozzarella cheese
- 5 oz. blue cheese crumbles
- balsamic vinegar
- 4 Tbsp. parmesan cheese
How to Do It:
Seeing as I didn't have any recipe to go off of, I was just using what the menu says the ingredients are, I don't have specific measurements for any of the ingredients. So, please, bear with me on my first attempt at this appetizer. I preheated the oven to 350°F and got started on this delightful dish. I bought a french bread loaf from Walmart and used it for the dish. I sliced the bread from end to end so that I could lay it open face on a baking sheet lined with parchment paper. I then sliced mozzarella over the bread.
Next, I crumbled three of the five ounces of blue cheese over the mozzarella layer.
Then comes the tomato layer. Make sure to slice the tomatoes extra thin so that they bake correctly and don't make your bread too soggy.
Crumble the remaining blue cheese and provolone over the tomato layer with the remaining mozzarella (if you have any, I sure did).
Bake the bread at 350°F for fifteen minutes. After the timer goes off, sprinkle the four tablespoons of parmesan cheese over the bread and pop it back in the oven for an additional ten minutes.
After the final ten minutes of baking, remove the bread from the oven and allow it to cool slightly. Slice the bread into one to two inch slices and plate with a drizzle of balsamic vinegar.
Make sure you check out Cherry Street Pub on their Facebook and website!
Then comes the tomato layer. Make sure to slice the tomatoes extra thin so that they bake correctly and don't make your bread too soggy.
Crumble the remaining blue cheese and provolone over the tomato layer with the remaining mozzarella (if you have any, I sure did).
Bake the bread at 350°F for fifteen minutes. After the timer goes off, sprinkle the four tablespoons of parmesan cheese over the bread and pop it back in the oven for an additional ten minutes.
After the final ten minutes of baking, remove the bread from the oven and allow it to cool slightly. Slice the bread into one to two inch slices and plate with a drizzle of balsamic vinegar.
Make sure you check out Cherry Street Pub on their Facebook and website!