1 French Bread Loaf 1 ts Dried
1/2 lb Butter Pepper — freshly ground
2 Cloves Garlic — minced 1 c Swiss And/Or Cheddar Cheese
2 ts Rosemary (Chopped Fresh) Or Grated
Cut the bread into 1/2-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)
Yields
8 servings