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Prosciutto-Parmesan Pull-Apart Loaf Recipe

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This recipe for Prosciutto-Parmesan Pull-Apart Loaf is from The Barrette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup grated parmesan cheese
1/2 cup coarsely chopped prosciutto
1/4 cup chopped fresh basil or
1/4 cup chopped fresh parsley
1 tsp freshly cracked pepper
1 loaf (1 lb.) Italian bread
Directions:
Directions:
Preheat oven to 450°'

In a small bowl, combine all ingredients except Italian bread and blend well.

With a serrated knife, slice bread diagonally almost all the way through 12 times, at 1 1/2 inch intervals, spread 1 rounded tablespoon proscuitto butter between sections, using half of the butter mixture.

Turn loaf so that the dnds are reversed, slice loaf diagonally almost all the way through 12 times, making diamond patterns of 1 1/2 sections of bread, spread with remaining prosciutto butter.

Tear off a sheet of heavy duty aluminum foil 5 inches longer than the bread, center bread on foil.

Fold over long sides of foil to come halfway up the sides of loaf, and fold or crimp short ends of foil to secure.

Heat 10 minutes or until crust is crisp and loaf is heated throughout.
Personal Notes:
Personal Notes:
Editor's note: once served, this bread disappears long before it even gets a chance to cool off!

 

 

 

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