| 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
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