Sinfully Good Garlic and Blue Cheese Bread
4 large cloves garlic, finely chopped
8 tablespoons (1 stick) unsalted butter, melted
1 loaf Italian bread, about 13 inches long and 4-6 inches wide
8 ounces (in volume) blue cheese, crumbled
1 medium onion, peeled and halved lengthwise through the
stem end and cut into paper-thin slices
Freshly ground black pepper
12 Kalamata or other black olives, pitted and halved
3/4 to 1 teaspoon finely chopped fresh rosemary or
1/4 to 1/2 teaspoon dried, crushed well
Combine the garlic and butter in a small bowl and set aside.
Slice the bread in half lengthwise. The top half will have a slightly mounded
top. Cut a lengthwise strip from the crust of the top half and turn the bread
over so it lies flat. (The strip of crust can be used for bread crumbs.) Place
the bread halves, cut sides up, on a foil-lined baking sheet.
Brush the cut side of each half with the garlic-butter mixture. Sprinkle each
half with the blue cheese, then top with the onion slices. Season to taste with
pepper. Arrange the olive pieces over both halves and sprinkle with the
rosemary. (The bread can be prepared 2 to 3 hours ahead to this point. Cover
loosely with plastic wrap and leave at cool room temperature or refrigerate.)
When you're ready to bake the bread, preheat the oven to 400 degrees F. Bake
until the cheese melts and the bread is hot, about 8 to 10 minutes. Remove and
let cool for 2 minutes. Cut into slices 1 1/2 inches wide. Arrange on a serving
platter and serve warm.
Makes about 16 slices. |