Beach Bread

This appetizer was a hit at my mother-in-law's birthday dinner this past weekend. To be honest, you can't really go wrong with buttery bread topped with diced tomatoes and melted cheese! I can't wait to make this down the shore for happy hour!

I sliced my bread a little differently from the pictures on Melissa's site, so make sure to check out the link to see the variation. We also loved this so much that I made this again with different flavors last night to go with a spinach salad so my own variation on the dressing and cheese is in parentheses - you can really mix and match depending on your tastes! Amounts are approximate, I didn't really measure anything, just made sure I had enough to cover the surface of the bread.

Beach Bread
from Delicious Melicious
Makes about 8 appetizer servings

1 large loaf French bread
1 tablespoon butter or margarine
1/3 cup blue cheese dressing (or three-cheese ranch dressing)
1 large tomato, diced or 1 pint grape tomatoes, halved
2 cups shredded mozzarella cheese (or three-cheese italian)

Preheat the broiler to high.

Slice the bread in half lengthwise. Butter the inside surface of the bread. Place on a baking sheet under the broiler until slightly toasted (be careful, this happens fast!).

Remove from oven and drizzle the dressing over both halves. Spread evenly with a knife. Top with diced tomatoes and then cover with shredded cheese.

Put back under broiler until cheese is melted and just beginning to turn brown. Cool slightly (so you can slice it), cut into appetizer-sized pieces and serve immediately.