Sinfully Good Garlic and Blue Cheese Bread
- 4 large cloves garlic, finely chopped
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 loaf Italian bread, about 13 inches long and 4-6 inches wide
- 8 ounces (in volume) blue cheese, crumbled
- 1 medium onion, peeled and halved lengthwise through the stem end and cut into paper-thin slices
- Freshly ground black pepper
- 12 Kalamata or other black olives, pitted and halved
- 3/4 to 1 teaspoon finely chopped fresh rosemary or 1/4 to 1/2 teaspoon dried, crushed well
- Combine the garlic and butter in a small bowl and set aside.
- Slice the bread in half lengthwise. The top half will have a slightly mounded
top. Cut a lengthwise strip from the crust of the top half and turn the bread
over so it lies flat. (The strip of crust can be used for bread crumbs.)
- Place the bread halves, cut sides up, on a foil-lined baking sheet.
- Brush the cut side of each half with the garlic-butter mixture.
- Sprinkle each half with the blue cheese, then top with the onion slices.
- Season to taste with pepper.
- Arrange the olive pieces over both halves and sprinkle with the rosemary.
(The bread can be prepared 2 to 3 hours ahead to this point.)
- Cover loosely with plastic wrap and leave at cool room temperature or refrigerate.)
- When you're ready to bake the bread, preheat the oven to 400 degrees F.
- Bake until the cheese melts and the bread is hot, about 8 to 10 minutes.
- Remove and let cool for 2 minutes.
- Cut into slices 1 1/2 inches wide.
- Arrange on a serving platter and serve warm.
Makes about 16 slices
Posted by Annette at Recipe Goldmine 3/18/2002 1:04 pm.
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