Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | French Bread Loaf |
½ pounds | Butter |
2 \N | Cloves Garlic -- minced |
2 teaspoons | Rosemary (Chopped Fresh) Or |
1 teaspoon | Dried |
\N \N | Pepper -- freshly ground |
1 cup | Swiss And/Or Cheddar Cheese |
\N \N | Grated |
Cut the bread into ½-inch-thick slices. Melt the butter and add the garlic, rosemary and pepper. Dribble over the bread. Top with the cheese. Run under the broiler until the cheese is golden and bubbly.
Note: Try a variety of cheeses this way. It is a good way to use up a soft cheese like Brie that has been sitting around for a while and has begun to dry out.
Yield: 8 to 10 servings
From Cooking With Cornelius - The Corning Cookbook by Cornelius O'Donnell (ISBN 0-394-52333-4)
Recipe By : Cooking With Cornelius - The Corning Cookbook From: Dan Klepach Date: 05-04-95 (12) Cooking