Prosciutto-Parmesan Pull-Apart Loaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ c. softened unsalted butter
⅓ c. grated Parmesan cheese
½ c. (2 oz.) coarsely chopped prosciutto
¼ c. chopped fresh basil or ¼ c. chopped fresh parsley and 1 T. dried basil leaves
1 tsp. freshly cracked pepper
1 loaf (1 lb.) Italian bread
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Directions: |
Directions:In a small bowl, combine all the ingredients except Italian bread and blend well. With a serrated knife, slice bread diagonally almost all the way through 12 times at 1½ inch intervals. Spread 1 rounded tablespoon of prosciutto butter between sections, using half of the butter mixture. Turn loaf around so that ends are reversed and slice loaf diagonally almost all the way through 12 times making diamond patterns of 1½ inch sections of bread. Spread with remaining prosciutto butter.
Preheat oven to 450º. Tear off a sheet of heavy duty aluminum foil 5 inches longer than bread and center bread on foil. Fold over long sides of foil to come halfway up sides of loaf, and fold or crimp short ends of foil to secure.
Heat right side up 10 minutes or until crust is crisp and loaf is heated through. |
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Personal
Notes: |
Personal
Notes: This can be heated on the grill: Bring long sides of foil together over top of bread; fold together 1 inch of foil and crease loosely along entire top of bread. Fold in short ends of foil. Place loaf right side up 5 to 6 inches from heat; heat 8 minutes or until loaf is heated through.
Whenever I make this, I have to grab a piece before I serve it or I won't get any. This can be served as an appetizer or as an accompaniment to a light main dish meal.
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