Ingredients: |
Ingredients: French Bread 1/2 cup butter, divided 2 cloves garlic, finely chopped 8 oz fresh linguine 3 tablespoons AP flour 1 teaspoon salt 1/4 teaspoon white pepper Dash ground nutmeg 2 1/2 cups milk 1/4 cup grated Wisconsin Parmesan cheese, divided 2 eggs beaten 2 cups (8 oz) shredded Wisconsin Swiss cheese, divided 1/3 cup sliced green onions 2 tablespoons minced fresh basil or 1 teaspoon dry basil leaves, crushed 2 plum tomatoes, each cut lengthwise into eights
|
Directions: |
Directions:Preheat oven to 400º. Cut French bread crosswise with a serrated knife into 30 (1/4") slices. Melt 1/4 cup butter in small saucepan over medium heat. Add garlic; cook 1 minute. Brush 10 inch pie plate with butter mixture. Line bottom and side of pie plate with better, allowing up to 1 inch overhang. Brush bread with remaining butter mixture. Bake 5 minutes or until lightly browned. Reduce over temperature to 350º. Cook pasta in large pot of salted water 1 to 2 minutes just until tender. Drain. Melt remaining 1/4 cup butter in medium saucepan over medium saucepan over medium heat. Stir in flour, salt, pepper and nutmeg. Gradually stir milk; cook, stirring constantly, until thickened. Add Parmesan cheese, Stir some of the sauce into eggs, then stir back into sauce. Set aside. Combine liguine, 1 1/4 cups Swiss cheese, onions and basil in large bowl. Pour sauce over linguine mixture; toss to coat. Pour mixture into crust. Arrange tomatoes on top; sprinkle with remaining 3/4 cup Swiss cheese. Bake in 350º oven for 25 minutes or until warm; let stand 5 minutes before cutting. |