stuffed garlic bread
By Yankee Magazine|Dec 04 2006|
Ingredients
STUFFED GARLIC BREAD
1 unsliced loaf French bread
6 T butter
1 whole head of fresh garlic — peeled and chopped
7 t sesame seeds
1/4 c. Parmesan cheese — grated
1 1/2 c sour cream
2 C. Monterey jack cheese — cut into 1″ cubes
2 t lemon pepper
2 t parsley
2 c. Chopped artichoke hearts — or chopped broccoli
Instructions
Preheat oven to 350.
Cut loaf in half lengthwise. Tear out soft center of bread in chunks,
leaving crust intact.
Put crust shells on a foil covered cookie sheet, crust sides down.
Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for
1-2 minutes on medium heat (don’t burn the garlic!).
Stir in torn bread chunks, and cook until golden brown and butter has been
absorbed. Remove from heat.
In a very large bowl combine sour cream, jack cheese, parmesan, parsley and
lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!).
Mix well and spoon back into bread shells.
Cover with foil and Bake for 20 minutes. Remove foil and bake for an
additional 10 minutes uncovered.Let rest 5-8 minutes before cutting.
(You could also make these in dinner rolls, following the same procedures).
