Clearwater Beach Bread Recipe

Prep and garlic butter

Preheat oven to 425°F (220°C). In a small saucepan over low heat or microwave-safe bowl, melt the unsalted butter with minced garlic, chopped parsley, olive oil, sea salt and black pepper until fragrant and combined (about 1–2 minutes). Remove from heat and keep warm.

Arrange focaccia slabs and ciabatta halves in a single layer on a large rimmed baking sheet, cut-side up. Brush each piece generously with the garlic butter mixture, ensuring edges are coated. Reserve 1 tablespoon of garlic butter for finishing.

Place the tray in the preheated oven and toast the bread for 6–8 minutes until edges are golden and the surface is just crisp. Remove from oven and set aside while you prepare toppings.

Assemble crab-cheese spread

In a medium mixing bowl, gently fold together lump crab meat, ricotta, shredded mozzarella and grated parmesan until combined but not pulverized. Fold in lemon zest, lemon juice, salt and black pepper. Taste and adjust seasoning. Fold in half of the crumbled gorgonzola (reserve remaining for finishing).

Spoon or dollop the crab-and-cheese mixture evenly over each toasted bread piece, spreading to within 1/4" of the edges. The mixture should be about 1/4–1/3 cup per piece depending on bread size.

Return the topped bread to the oven on the baking sheet and bake at 425°F (220°C) for 8–10 minutes, or until cheese is melted and the edges of the crab mixture are bubbling and lightly golden.

Prepare bacon and blister tomatoes

While the bread bakes, heat a large skillet over medium-high heat. Add the bacon slices and cook until crisp, turning once, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and when cool enough, roughly chop into 1/2" pieces.

Drain all but 1 tablespoon of bacon fat from the skillet and return to medium-high heat. Add halved heirloom cherry tomatoes cut-side down and cook without moving for 2–3 minutes until blistered and lightly charred. Toss the tomatoes with 1 tablespoon extra-virgin olive oil, red pepper flakes and a pinch of salt off heat. If using, stir in 1–2 teaspoons balsamic glaze to finish the tomatoes.

Thinly slice scallion whites and greens. Reserve whites to sprinkle sparingly over the warm baked bread and greens for finishing garnish.

Remove the baked crab-and-cheese bread from the oven. Immediately scatter the blistered heirloom tomatoes across each piece, then crumble the chopped bacon evenly over the top.

Crumble the remaining gorgonzola over the hot bread so small pockets of sharp cheese remain. Sprinkle the scallion whites over the top and finish with sliced scallion greens and chiffonade basil (if using). Drizzle the reserved garlic butter lightly over each piece for gloss and an extra sprinkle of microgreens or parsley.

Serve Immediately with lemon wedges on the side for squeezing over each piece. Suggestion: offer extra red pepper flakes and balsamic glaze at the table.