Brochette

Ingredients

1 lg. baguette*

tte1/4 lb. soft butter

3tbls. minced garlic

1bunch chopped fresh parsley

1 bunch chopped fresh basil

1 shallot minced

4 large tomatoes diced

3 tbls. olive oil

salt & pepper

1 cup mozzarella cheese shredded

1 cup cheddar cheese shredded

Method

Cut beget lengthwise and place on backing sheet cut side up. In a bowl mixed soft butter, 1tbs. garlic, 1tbl. parsley. Spread garlic butter on both halves of beget. In another bowl mix together the tomatoes, garlic, basil, shallots, parsley, oil and salt and pepper. Put tomato mixture on each half of beget and top with half of each cheese. Then bake in a preheated 350 degree oven until cheese is melted and slightly browned. Cut into pieces and serve.

*baguette [ba gét] n.
stick-shaped loaf: a long thin loaf of French bread made
with ground wheat, water and yeast, sold in bakeries. [Early
18th century. Via French from, ultimately, Latin baculum "stick"]

 

Cook

Cherylanne Loveys