Recipe by not-a-shrimp
When I came up with this, my family offered to pay me to make it again on the spot. It's a savory, yet tangy herbed bread best cooked (strangely enough) on a barbecue pit, but oven directions are provided. If cooking on grill, place on higher rack if available. If you like a cheesier bread, try upping the asiago to 1/3 of a cup. Great for parties, can be cut down into snack-sized bites. Wait until it's completely cooled, and it even makes good sandwich bread.
Top Review by Chef1MOM-Connie
DELICIOUS! This was made for dinner last to go with rigatoni and it was fabulous. So simple to put together and the tastes were great. I love rosemary and it its rare to find it as a bread herb. I love it. Used fresh rosemary from the garden window. I cut the recipe in half, using a small baguette. Will be making this often as the ingredients are usually in my house. Thank you. Made for PAC 2009
- 1 French baguette
- 1⁄2 cup butter, softened
- 1⁄4 cup asiago cheese, shredded
- 4 garlic cloves, minced
- 1⁄4 cup sun-dried tomato, julienned
- 1 1⁄2 teaspoons fresh rosemary, chopped
- 1 teaspoon ground thyme
- 1⁄2 teaspoon fresh basil, chopped
- 1⁄2 teaspoon ground pepper
- 1⁄4 teaspoon dried parsley
- 1 pinch salt
Directions See How It's Made
- Preheat oven to 300°F.
- Cut bread loaf in half, lengthwise, set aside.
- Using a fork, fold garlic, rosemary, thyme, basil, parsley, pepper and salt into butter until well mixed. Let stand 10 minutes.
- Fold in sun dried tomatoes, asiago cheese. Let stand 30 minutes.
- Using a large butter or bread knife, spread mixture over bread halves.
- Wrap halves individually in heavy-duty aluminum foil.
- Bake at 300°F for 15 minutes.
- Remove from oven and open foil.
- Set oven to Broil.
- Broil until cheese is barely golden.
- Let cool 10 minutes before cutting into 2-inch sections for serving.