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Ingredients
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- 1 loaf (1 lb) sweet French bread
- 1/2 cup butter
- 6 cloves garlic, crushed
- 2 tbsp sesame seeds
- 1-1/2 cup sour cream
- 2 cups cubed Monterey Jack cheese
- 1/4 cup Parmesan cheese
- 2 tbsp dried parsley flakes
- 2 tsp lemon pepper seasoning
- 1 can (14 oz) artichoke hearts, drained
- 1 cup shredded cheddar cheese
- 1 can (6 oz) pitted ripe olives
- tomato slices
- parsley sprigs for garnish
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Preparation
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- Cut French bread in half lengthwise.
- Place halves on an aluminum foil covered baking sheet.
- Tear out the soft inner portion of the bread in large chunks, leaving the crust intact.
- Melt butter in a large skillet and stir in garlic and sesame seeds.
- Add bread chunks and fry until bread is golden and butter is absorbed.
- Remove from heat.
- In small mixing bowl, combine sour cream, Jack cheese, Parmesan cheese, parsley flakes, and lemon pepper seasoning.
- Stir in drained and rinsed artichoke hearts.
- Fold in toasted bread mixture.
- Mix well.
- Spoon mixture into bread crust shells and sprinkle with cheddar cheese.
- Bake at 350 degrees for 30 minutes.
- Drain olives and arrange on top of bread mixture.
- Garnish with tomato slices and fresh parsley.
- Serve in slices.
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Notes
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If you want to make extra and freeze it, do it before you bake it and add the olives, tomato slices, and parsley garnish later. Just wrap unbaked, prepared loaf tightly in foil and place in a plastic bag. To serve, defrost and follow baking instructions. Then garnish before serving.
If you don't like artichoke hearts, substitute large button mushrooms, or just leave them out.
To grill instead of oven bake (my preferred method), wrap bread halves in foil and put on the grill. Rub the outside of the loaves with olive oil and garlic before wrapping!
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