Bahama Breeze serves this bread it's llike French bread with some cheese(I think) and a tomatoes cooked on top with spices. But I can't find a recipe for anything similar, and I can't seem to figure out the spices. Please help if you can...

I would ask them first. Sweet talk the wait person and ask them what is on the bread......

It sounds like this thing that I saw in this recipe book where they put cooked tomato sauce or pureed tomatoes on top of toasted French bread and then add mozzarella cheese or parmesian cheese with dried Basil leaves with oregano and a little escallion if you want. It may not be the same thing but must be quite similar.

Maybe?????? INGREDIENTS: 2 large - Vine ripened Beefsteak tomatoes 1¼ cups - Tomato marinade (see recipe below) 1 loaf - Fresh Cuban bread, ¾ pound 6 tbsp - Garlic herb butter (see recipe below) ¼ cup - Fresh grated Parmesan cheese ¼ cup - Fresh basil leaves, sliced crosswise 1/8" 1 sprig - Fresh basil for garnish PREPARATION: Preheat oven to 450º F with rack in the middle of the oven. Wash tomatoes and remove the core, then cut into ¼" 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. Garlic Herb Butter INGREDIENTS: 4 tbsp Lightly salted butter, softened 2 tbsp Extra virgin olive oil 1 tsp Fresh garlic, minced ½ tsp Fresh thyme leaves 1 tbsp Scallion, sliced 1/8" PREPARATION: 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. Tomato Marinade INGREDIENTS: ½ cup White wine vinegar ¼ cup Fresh orange juice 1 tbsp Fresh Lemon Juice ¼ cup Extra virgin olive oil 1 tbsp Dijon mustard 1 tbsp Fresh garlic, minced 1 tsp Fresh oregano leaves 1 tsp Fresh parsley, chopped 1 tbsp Brown sugar ¼ tsp Salt & black pepper, fresh ground PREPARATION: Combine all ingredients in a blender and process until thoroughly blended. Can be made a day in advance and kept refrigerated. Maybe??? Bahama Breeze's Pina colada bread pudding 1/4 cup butter 3 quarts Cuban bread, cut into 1-inch cubes 10 eggs 1 1/4 cups sugar 5 cups milk 1 tablespoon vanilla extract 1/2 cup coconut rum 1/2 cup shredded coconut 1/2 cup canned pineapple, diced Heat oven to 350 degrees. Toss 3 tablespoons of melted butter with the Cuban bread cubes, place on a sheet pan and toast until golden, 10 to 20 minutes. Stir cubes, and try to turn most over about halfway through. Brush a 13-by-9-inch casserole with 1 tablespoon of melted butter, and add the toasted bread cubes. Crack the eggs into a large mixing bowl, and beat lightly, until all yolks are broken. Mix all the remaining ingredients together and, using a large cup, carefully pour over the bread cubes. Press gently down on the bread cubes with a large spoon until they absorb most of the liquid (you may refrigerate the mixture overnight to allow the custard to soak into the bread). Bake in a 300-degree oven for 1 hour or a bit more, until firm in the center. Serve warm. Serves 10 to 12. MAYBE???? Bahama Breeze Roasted Cuban Bread Cuban bread can be bought in some Hispanic stores. It's between French and Italian bread in texture. Bahama Breeze presses it in a hot press that looks like what dry cleaners use for pressing clothes. icuban.com had some ideas on how to "press" bread. 6 cups bread flour (or slightly more to bring dough to proper consistency) 2 tablespoons granulated sugar 1/4 cup lard 1 tablespoon salt 2 tablespoons wheat gluten 2 tablespoons yeast 2 cups warm water Grease a large bowl, and set aside. Dissolve the yeast in warm (90 degree F) water. Add the salt and sugar. Stir well. Mix the flour and wheat gluten. Add lard then add the flour/gluten mixture, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough. Shape dough into a small ball. Place dough in the Pyrex bowl, turn over so both sides are greased, cover with a moist cloth and place in a warm place. Let rise about 20 minutes or until the dough doubles in size. Grease two more bowls. Remove the dough from the bowl and punch it down. Cut dough in half to form two balls. Place each ball in a separate bowl. Cover each with a moist cloth and let rise about 30 minutes or until the dough doubles in size. Lightly grease a cookie sheet and sprinkle with cornmeal. Do NOT preheat the oven. Turn the dough out onto a lightly floured board. Shape into long, Cuban bread-style loaves. Place the loaves on the baking sheet. Allow to stand and rise for five minutes. Brush the loaves with water. Place in middle shelf of the COLD oven. Place a pan of boiling water on the bottom of the oven. Set the temperature to 400 degrees F. Bake the breads until they are crusty and done - about 45 minutes. MAYBE??? CREOLE BAKED GOAT CHEESE from BAHAMA BREEZE Serves Two to Four 1 TBSP Olive oil 2 TBSP Garlic, fresh, minced 1/2cup Sweet onion, 1/4" diced 4 oz wt Fresh chevre goat cheese 1 each Vine-ripened Roma tomato, seeded and diced 1/4" 1 TBSP Fresh cilantro, chopped 1 TPSP Fresh parsley, chopped 1/4 tsp Hot pepper sauce Salt and fresh ground black pepper to taste Roasted red pepper cups (see recipe below) Garlic crouton rounds (see recipe below) 1. Heat olive oil in a medium saute pan over medium heat, then add the garlic and onions and saute just until the onions become translucent. Remove from heat and cool to room temperature 2. Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasonings with salt and pepper to taste. 3. Fill roasted red pepper cups with goat cheese mixture and bake in a 350F preheated oven for 10 minutes. Now, place the garlic crouton rounds in the oven and bake for an additional 5 minutes. Remove from the oven and transfer the pepper cups to the center of a serving platter and arrange the baked croutons in a circle around the pepper cups. Serve with a fresh tomato salsa on the side. Note: When eating this dish, we recommend cutting the pepper cups into wedges for the full experience of eating the filling with the red pepper. Roasted Red Pepper Cups 1 Medium sized red bell pepper 1 TBSP Olive oil as needed Salt & pepper Preparation: Cut red pepper in half to form a top and bottom. Remove and discard the seeds and trim the stem to allow the top half pepper cup to stand up. Rub the inside of the pepper cups with olive oil and season them lightly with salt and pepper. Place them in a pie plate, cut side up, and bake them for 5 minutes in a 350 *F, preheated oven. During this roasting step you will be just slightly softening the pepper. The final cooking will take place after the pepper cups are stuffed. Allow the cups to cool upside down to allow the excess juice to drain out prior to filling with the goat cheese mixture. Garlic Crouton Rounds 1/2 loaf Cuban bread or French baguette, cut crosswise into 1/4" slices 4 TBSP Butter, softened to room temperature 1 clove Fresh garlic, minced 1 TBSP Fresh parsley, chopped Cut the bread crosswise into 16 1/4" thick slices. Set aside. In a small mixing bowl, blend the garlic, chopped parsley and softened butter until thoroughly mix. Spread the top and bottom of each slice of bread with about 1/2 tsp of garlic butter on each side. Place the buttered croutons on a cookie sheet. Bake for 5 minutes in a 350 *F, preheated oven at time of service. I hope that one of these is correct. I love Bahama Breeze. I have to order the bread.

Bahama Breeze Roastd Cuban Bread Serves: 6-8 INGREDIENTS: 2 large - Vine ripened Beefsteak tomatoes 1¼ cups - Tomato marinade (see recipe below) 1 loaf - Fresh Cuban bread, ¾ pound 6 tbsp - Garlic herb butter (see recipe below) ¼ cup - Fresh grated Parmesan cheese ¼ cup - Fresh basil leaves, sliced crosswise 1/8" 1 sprig - Fresh basil for garnish PREPARATION: Preheat oven to 450º F with rack in the middle of the oven. Wash tomatoes and remove the core, then cut into ¼" 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. Garlic Herb Butter INGREDIENTS: 4 tbsp Lightly salted butter, softened 2 tbsp Extra virgin olive oil 1 tsp Fresh garlic, minced ½ tsp Fresh thyme leaves 1 tbsp Scallion, sliced 1/8" PREPARATION: 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. Tomato Marinade INGREDIENTS: ½ cup White wine vinegar ¼ cup Fresh orange juice 1 tbsp Fresh Lemon Juice ¼ cup Extra virgin olive oil 1 tbsp Dijon mustard 1 tbsp Fresh garlic, minced 1 tsp Fresh oregano leaves 1 tsp Fresh parsley, chopped 1 tbsp Brown sugar ¼ tsp Salt & black pepper, fresh ground PREPARATION: Combine all ingredients in a blender and process until thoroughly blended. Can be made a day in advance and kept refrigerated.