The recipe calls for a 10 inch boule (which I think means a round loaf) of sourdough. I get a large loaf of sour dough bread from Panera’s for this recipe, but it isn’t round. This recipe is a great item to take to parties. For a really large loaf, you might want to double the toppings.
Prep time: 10 minutes
Cook time: 15 minutes
Serves approximately 12 people as appetizer
Ingredients
- 10-in. boule sourdough bread
- 1/2 t. garlic, minced
- 1 T. fresh oregano, basil, or dill, finely chopped
- 8 T. unsalted butter, melted
- 1/2 c. Parmesan or Romano cheese, grated
Directions
-
Preheat oven to 350 degrees. Starting at the top, slice down through the loaf, stopping about 1 inch from the bottom (in other words, don’t cut all the way through, you want these to be attached at the bottom.) Continue to cut slices approximately 1 inch width until you have sliced the entire loaf. Rotate the loaf 1/4 turn and slice in the same manner (horizontal slices), creating a checkerboard across the original cuts. Place the bread on a piece of extra wide foil. Mix the garlic and herbs into the melted butter. Pour the butter mixture over the loaf and down between the bread sticks. Top with cheese and close foil securely over loaf. Place in the oven or on top of grill for 10-15 minutes, until browned. I usually open up the foil and put it under the broiler for just a minute to lightly brown the cheese on top.
No comments:
Post a Comment