| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 10 |
lg |
Cloves fresh garlic |
| 1 |
lg |
Crusty; unsliced loaf French bread |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Olive oil |
| 1 |
pk |
(9-o) frozen; chopped spinach, thawed and squeezed dry |
| 1 |
cn |
(14 oz) artichoke hearts; drained and coarsely chopped |
| 1/2 |
c |
Coarsely chopped parsley |
| 1 |
cn |
Anchovy fillets; cut into large pieces |
| 1 |
c |
Grated Swiss cheese |
| 1/2 |
c |
Grated mozzarella cheese |
| 1 |
c |
(4 oz) sliced black olives |
| 1 |
tb |
Capers |
| 1/4 |
ts |
Dried tarragon |
| 1/4 |
|
Teaspooon dried basil |
| 1 |
ts |
Coarsely ground pepper |
| 1/2 |
ts |
Garlic salt |
INSTRUCTIONS
KBTHOMPS / SUSAN FORTNEY
Preheat oven to 350 degrees.
Peel and coarsely chop garlic, set aside. Slice top off French bread
lengthwise. Carefully scoop out inside of loaf, tearing bread into small
pieces, and place in large bowl.
In large skillet, melt butter and all but 1 tablespoon of the olive oil
together until bubbly. Add garlic and stir for 30 seconds. Add spinach,
artichokes, parsley and anchovies. With a wooden spoon, gently combine
ingedients and cook about 1 minute. When thoroughly mixed, add to bread
pieces and toss well to mix. Add cheeses, black olives, capers and
seasonings. Toss well to mix.
Pack into hollowed out bread, replace top and wrap in foil. Bake for 30
minutes at 350 degrees F. Unwrap bread, drizzle with 1 tablespoon olive oil
and bake for additional 5 minutes. Slice into 1 1/2 inch slices. Serve
warm.
Posted to FOODWINE Digest by Kristi Thompson <kbthomps@STUDENTS.WISC.EDU>
on Sep 3, 1997
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