| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Round or oval loaf; (about lb) day old french bread |
| 1/2 |
c |
Olive oil or melted butter |
| 2 |
|
Cloves garlic; minced (or more if you love garlic like I do) |
| 1 |
lb |
Brie; Camerbert or St Andre Cheese (up to 1-1/2) |
INSTRUCTIONS
With a serrated knife, cut down through top of bread to leave a shell of
about 1/2 inch think on sides. Do not cut through bottom crust. Slide your
fingers down alongside the center of the loaf and pull free the bread in a
single piece, leaving a 1/2 inch-thick base in the bread shell. Make cuts
about 1 1/2 inches deep and 1 1/2 inches apart on the rim of the bread.
Mix the oil and garlic and bush the inside of the shell with about 3
tablespoons of oil. Also cut in to slices the large piece of bread you
removed from the center and brush the slices with the remaining oil.
Cut up the cheese, either with or without the rind, so it will fit in the
bread shell.
Put the filled bread shell and the bread slices on a 10 x 15 inch pan and
bake in a 350 degree oven (preheated) for about 10 minutes...remove bread
slices and continue baking the filled bread shell until the cheese is
melted...about 10 more minutes. Serve the cheese in crust on a serving
board along with the toasted bread slices. I add additional toasted bread
slices. It is supposed to serve 10-12 as an appetizer...but it disappears
very fast.
FROM SUNSET MAGAZINE
Posted to recipelu-digest Volume 01 Number 424 by "Linda L. Dawson"
<ldawson@edcc.edu> on Dec 30, 1997
A Message from our Provider:
“Don’t miss life’s best. Find God.”