bubble bread

The Bubble Room in Captiva, FL is one of the nation's most distinctive restaurants, a fantasy land crammed to the rafters with antique toys, serviced by waiters in scout uniforms, specializing in belly-bludgeoning portions of American food. The owners refuse to part with the recipe for their famous Bubble Bread, but here's how the Washington Post thinks it's made:

1 loaf Italian bread
1-1/2 sticks unsalted butter, at room temperature
2-3 cloves garlic
2 ounces. prosciutto, minced
1 cup freshly grated Parmesan cheese
Freshly ground black pepper, to taste
Approximately 6 ounces. cream cheese, at room temperature.

Cut the bread on the diagonal into 3/4 inch slices. Arrange the slices on a baking sheet. Lightly toast the bread on both sides under a preheated broiler. Cream the butter in a mixing bowl. Mince the garlic and prosciutto and add them to the butter. Beat in half of the Parmesan cheese and pepper. Note: you probably won't need salt as the ham and cheese are quite salty. Spread each bread slice with cream cheese. Spread the garlic mixture on top and sprinkle with the remaining cheese. Just before serving run the bread slices under the broiler or bake in a 400-degree oven until the topping is hot and bubbling.

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