Ingredients: |
Ingredients: 1 1 lb. loaf 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 14 oz. can artichoke hearts, drained
1 cup shredded Cheddar cheese
1 6oz. can pitted ripe olives
tomato slices and parsley springs for garnish
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Directions: |
Directions: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 in tact. Melt butter in a large skillet and stir in garlic and sesame seeds. Add the bread chunks and fry until the bread is golden and the butter is absorbed. Remove from the heat. Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes and lemon pepper seasoning. Stir in the drained and rinsed artichoke hearts and toasted bread mixture. Mix well and spoon into the bread crust shells and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes. Drain the olives and arrange on the top of the bread mixture. Garnish with tomato slices and fresh parsley and serve in slices. If you want to make extra and freeze it, do it before you bake it and add the olives, tomato slices and parsley sprigs. If you don’t like artichoke hearts, you can replace them with large button mushrooms or just leave them out. Makes 2 half loaves.
To freeze, wrap tightly with foil and then place in a plastic bag before baking. To serve, just follow the baking directions and then garnish.
I promise you there will be none left, so get your slice before it's all gone. |
This recipe for Stuffed Garlic Loaf is from