1 Long loaf of Italian bread
Or French bread,
(about 10 oz)
1/2 c Unsalted butter — slightly
Softened
2 md Garlic cloves — peeled and
Crushed
2 tb Freshly grated Parmesan
1/2 ts Crumbled marjoram
1/2 ts Crumbled basil
1/4 ts 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
Yields
6 servings
