Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Long loaf of Italian bread |
\N \N | Or French bread, |
\N \N | (about 10 oz) |
½ cup | Unsalted butter -- slightly |
\N \N | Softened |
2 mediums | Garlic cloves -- peeled and |
\N \N | Crushed |
2 tablespoons | Freshly grated Parmesan |
½ teaspoon | Crumbled marjoram |
½ teaspoon | Crumbled basil |
¼ teaspoon | Freshly ground black pepper |
PREHEAT THE OVEN TO 350F. Using a sharp, serrated knife, cut the bread down to--but not through--the bottom crust, making slices about 1-inch thick. Cream the butter with the garlic, cheese, marjoram, basil and pepper. Spread both sides of each slice of b Unwrap the bread and serve while very hot. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Recipe By :