Nonni casino's roman bread

Yield: 1 Servings

Measure Ingredient
\N \N Nonni was the chef for a former Ohio Governor
\N \N And the owner and chef of a wonderful
\N \N Restaurant unfortunately no longer open.
\N \N The bread was loved by all.

½ c (plus) extra virgin olive oil; 1 loaf Ital. bread, about 13 inches; 8 oz gorgonzola or other blue cheese,crumbled; 1 med sweet red onion, halved lengthwise and cut into paper thin slices; coursely ground pepper; 12 kalamata olives, piited & halved; ¾ to 1 ts fresh rosemary , finely chopped -or- ¼ to ½ ts dried rosemary, crushed well PREPARATION: Combine garlic & oil. Slice bread in half. Take thin slice off rounded half so it'll lie flat. Place cut sides up on foil lined pan. Brush with gaarlic oil. Sprinkle with cheese, top with onions. Season with pepper. Arrange olive halves, sprinkle with rosemary Cover with plastic wrap for up to 2 hrs. Remove wrap and bake on center shelf at 400 until cheese melted - 8-10 min - rest for 2 min and cut into 1½ to 2 in slices.

Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 08:54:38 +0100 From: Mary Ellen <ldyspark@...>

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