Doc's Beach Bread Recipe

Preheat and prepare baguette

Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment. Using a serrated knife, slice the baguette in half lengthwise to create two long halves. If the loaf is very thick, you may hollow out a small amount of crumb from the center of each half to create a shallow trough for the toppings (reserve crumbs for another use). Place the halves cut-side up on the prepared baking sheet.

Make garlic-herb butter

In a small bowl, combine the softened unsalted butter, minced garlic, and chopped fresh parsley. Mix until smooth and well blended. Season the butter mixture with 1/4 tsp Kosher salt and 1/8 tsp freshly ground black pepper (part of the salt and pepper listed in ingredients).

Spread butter and layer cheeses

Evenly spread the garlic-herb butter over the cut surfaces of both baguette halves. In a mixing bowl, combine the shredded sharp cheddar and shredded Monterey Jack. Sprinkle about three-quarters of the cheese mixture evenly over both buttered halves, pressing lightly so it adheres.

Add bleu cheese and tomatoes

Evenly distribute the bleu cheese crumbles over the shredded cheese layer. Scatter the diced, seeded tomatoes evenly across the top. Sprinkle the remaining shredded cheese on top of the tomatoes and crumbles to help hold them in place.

Season

Sprinkle the top with the remaining 1/4 tsp Kosher salt, the remaining 7/8 tsp freshly ground black pepper, and red pepper flakes if using. Add sliced green onions on top if desired.

Bake

Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the cheese is thoroughly melted and bubbling and the edges of the bread are golden. If you prefer a browner, slightly crispier top, switch the oven to broil on high for 1–2 minutes—watch carefully to avoid burning.

Finish and serve

Remove from the oven and let the bread cool 2–3 minutes. Using a sharp knife, cut the halves into 6–8 serving pieces. Serve warm so the cheeses remain melted and gooey. Optionally garnish with a few extra parsley leaves or a light drizzle of olive oil.