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4 large cloves garlic, finely chopped;
1/2 c (plus) extra virgin olive oil;
1 loaf Ital. bread, about 13 inches;
8 oz gorgonzola or other blue cheese, crumbled;
1 med sweet red onion, halved lengthwise and
cut into paper thin slices;
coarsely gr pepper;
12 kalamata olives, pitted & halved;
3/4-1 t fresh rosemary , finely chopped
or 1/4-1/2 dried, crushed well.
Combine garlic & oil. Slice bread in half. Take thin slice off rounded half so it'll lie flat. Place cut sides up on foil lined pan. Brush with garlic oil. Sprinkle with cheese, top with onions. Season with pepper. Arrange olive halves, sprinkle with rosemary Cover with plastic wrap for up to 2 hr.. Remove wrap and bake on center shelf at 400 until cheese melted - 8-10 min - rest for 2min and cut into 1 1/2 to 2 in slices.
Nonni was the chef for a former Ohio Governor and the owner and chef of a wonderful restaurant unfortunately no longer open. The bread was loved by all.
1/2 c (plus) extra virgin olive oil;
1 loaf Ital. bread, about 13 inches;
8 oz gorgonzola or other blue cheese, crumbled;
1 med sweet red onion, halved lengthwise and
cut into paper thin slices;
coarsely gr pepper;
12 kalamata olives, pitted & halved;
3/4-1 t fresh rosemary , finely chopped
or 1/4-1/2 dried, crushed well.
Combine garlic & oil. Slice bread in half. Take thin slice off rounded half so it'll lie flat. Place cut sides up on foil lined pan. Brush with garlic oil. Sprinkle with cheese, top with onions. Season with pepper. Arrange olive halves, sprinkle with rosemary Cover with plastic wrap for up to 2 hr.. Remove wrap and bake on center shelf at 400 until cheese melted - 8-10 min - rest for 2min and cut into 1 1/2 to 2 in slices.
Nonni was the chef for a former Ohio Governor and the owner and chef of a wonderful restaurant unfortunately no longer open. The bread was loved by all.