| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | French | Breads, For a crowd | 150 | Servings |
INGREDIENTS
| 6 | c | Grated Parmesan cheese |
| 1 | c | Dried oregano |
| 1 | c | Dried parsley flakes |
| 3 | c | Butter or margarine, softened |
| 12 | Garlic cloves, minced | |
| 3 | c | Vegetable oil |
| 18 | French bread loaves, cut into 1/2" slices | |
| 18 | lb | Shredded mozzarella cheese |
INSTRUCTIONS
Combine Parmesan, oregano and parsley; mix well and set aside. In a large mixing bowl, beat butter and garlic. Gradually beat in oil until smooth. Spread over one side of bread. Place with buttered side up in greased large shallow baking pans. Top each slice with 1/4 cup mozzarella. Sprinkle with Parmesan mixture. Bake at 400°F for 10 to 12 minutes or until the cheese is melted and top is lightly browned. Serve warm. Makes about 150 servings (2 slices each). NOTES : This dish was submitted to the magazine by Mike Marratzo of Florence, Georgia. Recipe by: Taste of Home magazine, Aug/Sep 1995 Posted to MC-Recipe Digest V1 #527 by "Julia West" <classact@i1.net> on Mar 19, 1997
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