Cheesy Italian Bread

SURPRISE!

Seems like everyone loves bread.

Is that true?

One of my most popular recipes on my blog is the Cheesy Garlic Herb Bread.
Remember this one?

Oh yea...


So I got to thinking that we need to take this bread and mix it up a bit.  I've thought of tons of variations for this appetizer.  This time around I experimented with Italian flavors.  (the other variations will have to just wait...)


So I came up with a new wonder...this bread is sooooo good!  I mean, man! I could eat the whole thing, and that would bad....really bad.


So you remember that Sicilian Seasoning mix I posted yesterday?  Yeah...it's in the bread!  In the sauce I used specifically on the bread!  OH MY the flavors are OUTSTANDING!


So let's make this wondrous bread.  


Pick up a round loaf of bread, french or sourdough will do.  Slice the bread into 1 1/2" slices, but don't cut through to the bottom.  Now rotate the loaf and slice again in 1 1/2" slices, making sure they remain attached at the bottom.  Now you have a checkerboard looking sliced bread.

Place your loaf on a pan, covered with foil if you like to reduce the clean up.  In a separate bowl dump a bottle of your favorite marinara sauce.  I used a tomato basil sauce.  To that you need to add about 4-5 Tablespoons of the Sicilian Seasoning.  (click here for the recipe).  This is a secret, as it has a little bit of red pepper flakes to give it a zing!  Stir the two together.

Gently spread the sauce into the cracks of the bread.  Make sure to do all sides, horizontal and vertical, of the bread.  

Next, stuff the mozzarella cheese into the cracks.  Use your judgement on the amount of cheese.

Bake at 350 degrees for 15-20 minutes, or until the bread is toasty on top and all the cheese is melted.


NOTE:  You will need to eat this right away....I don't think this will be a problem though.  However, if you tend to leave it sitting out for a long period of time like I did and then go back to it in hopes of having some more, or wanting to store any leftovers for another day....Nuh Uh!  So sad, but due to the large amount of sauce, the bread gets soggy.  If you like that sort of thing then you'll be in heaven...but me..no soggy bread for me.
So just try and eat it hot, and soon after you make it.




Yummy!

Cheesy Gooey!

Heaven!  Need I say more?

Hope you liked your surprise!

Cheesy Italian Bread


1 round loaf of French or Sourdough bread
1 bottle of marinara sauce
4 T Sicilian Seasoning
1 1/2 c Mozzarella cheese, shredded


Cut bread across horizontally into 1 1/2" slice, not cutting all the way through the bottom.  Cut bread vertically into 1 1/2" slices as well, not cutting all the way through to the bottom.


Mix the entire jar of marinara sauce with the Sicilian seasoning in a medium bowl.  Spread the sauce into the cracks of the bread covering all four sides.  Add cheese to the cracks, pushing down to cover all areas.


Place on a baking sheet covered with foil.  Bake at 350 degrees for 15-20 min. until toasted and cheese is melted.


Linked to: Melt in your mouth Monday

Sicilian Seasoning

I have a surprise for you tomorrow.  Ssshhh!

Let's just say it involves bread and cheese...oh my!

But first, in order to make our little surprise tomorrow we first have to whip up a little seasoning mix.

Not just any mix...oh no!  This is a Sicilian Seasoning mix.

This is a great all around mix that you will find many, many, uses for.  I mean MANY!  Just think of the possibilities.

So whip this up right away and seal it in an airtight jar or bottle, it is so worth it!  And...when you see what tomorrow's treat is you will be glad you did!

(Oh yea, and there will be some other great recipes soon using this same mix as well.)

Sicilian Seasoning

2 Tablespoons dried basil
2 Tablespoons dried marjoram
2 Tablespoons dried oregano
2 Tablespoons dried thyme
2 Tablespoons dried savory
1 Teaspoon red pepper flakes

1 Tablespoon dried rosemary (optional)

Combine spices in a bowl.  For storage place mixture in an airtight jar or bottle.

Flavored Water

Taking advantage of the weather and the somewhat late evenings we still have at the end of summer is a great way to explore our local neighborhoods and get some exercise.

This was our goal the other night.  Our destination was Brand Park.  This is a 31 acre park at the base of the Verdugo Mountains.  It has a lot of hiking and biking trails, along with picnic areas, a traditional Japanese teahouse, gardens, and sporting facilities.  The nature here is beautiful. 

Where a library now sits used to be a 1904 home to Leslie C. Brand, inspired by the East Indian Pavilion built for the 1893 Columbian World Exposition held in Chicago.

Here's the entrance to the property...and MGG.

It is also the home of The Doctors House, built in 1888. A wonderful old Victorian home.

So we had a lot of fun hiking around the park that evening, and plan to go back for some picnic action.

So this leads me to hydration...

When you expend a lot of energy it is important to stay hydrated.  Even working around the house or yard during these remaining hot days of summer is cause for drinking plenty of water.

For a cool and refreshing beverage, nothing is better than naturally flavored water.  Two fruit combinations that we enjoy are lemons, raspberries, and water. and oranges and water.   This method gives the water a hint of fruity flavor, and it tastes great!  Make sure to chill the water with the fruit for about an hour before serving. 

Enjoy!

Flavored Waters

Lemon Raspberry Water

1 pitcher or jug filled with bottled or filtered water
1 lemon
1/2 pint of raspberries
ice if desired

Fill your container with fresh drinking water.  Slice a lemon in to slices.  Add the slices of lemon and the raspberries to the water.  Add ice if desired.  Chill for about 1 hour to impart flavors into the water.


Orange Water

1 pitcher or jug filled with bottled or filtered water
1 orange
ice if desired

Fill your container with fresh drinking water. Slice a orange in to slices.  Add the slices of oranges to the water.  Add ice if desired.  Chill for about 1 hour to impart flavors into the water.