Sunday, August 30, 2009

California Gourmet Garlic Loaf by Leona Pearce, Carmichael CA from The Garlic Lovers Cookbook Vol2

California Gourmet Garlic Loaf by Leona Pearce, Carmichael CA from The Garlic Lovers Cookbook Vol2
Finalist 1982 Recipe Contest
Makes 8 servings
Ingredients
1 long loaf sweet French Bread
1/2 cup butter
6 ccloves fresh garlic, crushed Mama Raps Chopped Garlic in a jar works great.
1 1/2 cups sour cream
2 cups cubed Monterey Jack Cheese
1/4 cup grated Parmesan Cheese
2 tablespoons dried parsley flakes
2 teaspoons lemon pepper seasoning HINT Garlic Capital Foods makes a great one Available at the Garlic Shoppe
1 14 ounce can artichoke hearts, drained
1 cup shredded Cheddar Cheese
1 6 ounce can pitted ripe oives
Tomato slices and parsley sprigs for garnish
1 tablespoon sesame seeds
Method of Preparation
Cut French bread in half lengthwise. Place halves on a baking sheet covered with aluminum foil. Tear out soft inner portion of bread in large chunks, leaving crust intact. Melt butter in a large skillet, stir in garlic and sesame seeds. Add bread chunks and fry until bread is golden and butter is absorbed. Remove from heat. Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes, and lemon pepper seasoning. Stir in drained artichoke hearts and toasted bread mixture. mix well. Spoon into bread crust shells and sprinkle with Cheddar cheese.. Bake at 350 degrees F for 30 minutes. Meanwhile, drain olives well Remove bread from the oven, arrange olives around the edges of the bread and place tomato slices and parsley springs down center.

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