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Cheese -
And - Herb Bread |
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Works as an
appetizer or as a nice side to soup or salad...
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1
lb |
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long
loaf French or sourdough bread |
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10
oz |
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Fontina cheese, coarsely grated |
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¼
cup |
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olive oil |
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3
Tbs |
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dry
white wine |
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2
Tbs |
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chopped fresh basil (or 2 t. dried) |
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2
Tbs |
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chopped fresh chives or green onions |
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2
Tbs |
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chopped fresh arugula |
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2
large |
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garlic cloves, minced |
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salt
and pepper to taste |
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1 |
Cut bread in
half lengthwise. Remove enough bread from the
bottom half to create ½" deep cavity. |
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2 |
Mix cheese
with remaining ingredients. Season with salt and
pepper. Pack cheese mixture into bottom half of
bread. Place top half of bread over and press
loaf together firmly. Wrap tightly in foil. |
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3 |
Preheat oven
to 350 degrees F. |
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4 |
Bake bread
until heated through, about 30 minutes. Let
stand 10 minutes. Remove foil; cut bread
crosswise into 1" wide diagonal slices and
serve. |
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Servings: 6 |
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Cooking Tips |
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*You may prepare the
stuffed loaf up to 3 hours in advance. Let stand at room
temperature, wrapped in foil, until ready to bake. |
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All Rights Reserved.
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