Cheesy Garlic Herb Bread

Wow!  It's been a long time but I'm back!!! 

All I'm saying is that computer viruses are a royal pain!!

So guess what?  Father's Day is coming up....!

I'm going to do a series of posts for items that are PERFECT for father's day...whether it be a backyard grill, potluck supper, or a nice intimate dinner...these dishes are great tasting, and totally fit the bill.

First off...an appetizer.

I spotted this recipe over on Sara's and Kate's site, Our Best Bites.  These girls can really cook!  Go and check out their site...they also just published a cookbook...woohoo!

So I just had to try their Cheesy Garlic Herb Bread.  I made it as an appetizer over Memorial Day and it was cheesy herby heaven!  Let's just say that there was not one piece left!  This is such a versitale dish that you can vary the ingredients and change up the flavors.  I prepared it the original way this time, (with pesto and mozarella cheese) getting a large round loaf of bread to serve all our guests.  The magical thing is that it b l o o m s in the oven, just like a blooming onion!!! Really, it does!!

So here's the recipe...as written by Our Best Bites.  

Please make it....it's fabulous and a perfect appetizer. 

Note:  You can also use a little round loaf of sourdough and get a small version of this appetizer.

Oh My!

Click here for the link to the recipe on their site, or see the recipe below.

Cheesy Garlic Herb Bread
Recipe by Our Best Bites

1 loaf (16-24-oz.) crusty bread (we recommend sourdough)
8 oz. mozzarella*

1 of the following toppings:
   –1/2 c. pesto 
   –1/2 c. extra-virgin olive oil mixed with 3-4 cloves pressed garlic (allow to stand for at least an hour before brushing onto the bread)
  –1/2 c. extra virgin olive oil mixed with 3-4 cloves pressed garlic and 3 tablespoons chopped fresh rosemary
  –1/2 c. butter mixed with 3 tablespoons Garlic Bread Seasoning
  –1/2 c. butter mixed with 2 cloves pressed garlic, 1 tablespoon each fresh, chopped basil, rosemary, and parsley

*If you want to lighten things up a little, you can leave out the cheese and sprinkle to top of the bread with kosher salt and a little freshly ground black pepper.

Preheat oven to 350. Line a baking sheet with aluminum foil.

Slice bread into 1 1/2″ slices, not cutting through to the bottom. Rotate the loaf 90 degrees and slice the bread again every 1 1/2″ so you have 1 1/2″ pieces that are still attached to the bottom of the bread.

Place the loaf on the prepared baking sheet. Gently spread the desired filling into the cracks. Gently stuff the cheese into the cracks (you can just put the cheese going in one direction rather than on all four sides of each piece). Brush a little of the remaining filling on top of the loaf and sprinkle with a little remaining cheese. 

Bake at 350 for 15-20 minutes or until the bread is toasted on top and the cheese is melted. Allow to stand a few minutes before serving.

Linked to: I heart Naptime,
Linked to:  La Bella Vita - featured recipe!!!
Linked to:  Melt in Your Mouth Monday
Linked to:  Make ahead meals for busy moms
Linked to:  Totally Tasty Tuesdays
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Delay in Posting!

Hello there!  I'm so sorry there has been such a delay in my posts lately.  I'm fighting an ugly computer virus which decided to take over and leave me stranded!

Not to fear, I'm working to get my computer back in tip top shape.  I have a lot of posts ready to go for you.  Since Father's Day is coming up I'll be posting a series of Grilling Recipes in celebration. 

Please bare with me, while I work out this issue!  I appreciate your patience...

Look forward to some great posts all this week!

Beth

Slice of Southern Strawberry Cloud

I have a confession....

I have strawberries up the wazoo!!  I bought a ton of fresh California strawberries last week and I think they must have multiplied in the refrigerator, cause now it seems they are peaking out of every nook and cranny. 

What to do?

Make lemonade!  Strawberry lemonade...yum! and I did...but they didn't go away....and then I tried the Strawberry Banana smoothie...and they were still lurking in there...

So now I've made up a dish I'm calling Slice of Southern Strawberry Cloud.  I know, I should just freeze my extra berries...but I'm obsessed.  Obsessed I tell you! 

This season is producing some BIG JUICY strawberries!  I LOVE THEM!

So, don't mind me but you may see another post or so on this luscious berry while I try and use up the never-ending stash...I swear they are multiplying in there!!!

This is an easy semi-homemade dish.  All you need is three ingredients

1. Strawberries    (how did you guess?)
2. Ice cream  (pick a good flavor!  I couldn't help myself and chose to make this twice each with a different flavor of ice cream.)
3. Angle food cakes  (you can make your own or buy one...doesn't matter.  I found these little 4" discs of angel food cake at my local store and snatched those babies up pronto!)

Here is the assembly.  I sliced the angel food cake disc in half horizontally.  Placed the bottom of the cake on a serving plate.

Then I topped it with a couple of scoops of Cherry Vanilla Bean Ice Cream.  You know...the kind with the whole chuncks of real cherries in there?  Two fruits are better than one, I always say!

Then I added some sliced strawberries to the top of the ice cream.  Make sure to spill some over the sides...it looks purty!

Place the top of the cake on there at an angle, and voila! A Slice of Southern Strawberry Cloud.
Look at this baby!

Here is another version using a wonderful Dutch Chocolate Ice Cream...and a little whipped cream on top!  I know...I like to take it that extra decadent step sometimes...I'm bad like that!

See how yummy!!!  Want some?  Try this you'll like it!  MGG does...and keeps asking for more please!

What's your favorite use of strawberries? Tell me, tell me!

Here's some other strawberry sensations you may enjoy...(just click on the link!)

Strawberry Banana Smoothie

Strawberry White Chocolate Trifle