Italian Bread
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Italian Bread with Cheese - Two Ways!

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Italian Bread with Cheese - Two Ways!

Gigi's Cheese-and-Herb Bread

A 1-pound long loaf Italian, French or sourdough bread
10 ounces Fontina cheese, coarsely grated
1/4 cup extra-virgin olive oil
3 tablespoons dry white wine
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
2 tablespoons chopped fresh chives or green onions
2 tablespoons chopped fresh arugula
2 large garlic cloves, minced

Cut bread in half lengthwise. Remove enough bread from bottom half to create a 1/2-inch-deep cavity. Mix cheese with the olive oil, wine, basil, chives, arugula and garlic.  Season mixture with salt and pepper. Pack cheese mixture into bottom half of bread.  Place top half of bread over and press loaf together firmly. Wrap tightly in foil. (Can be made 3 hours ahead. Let stand
at room temperature.)
Preheat oven to 350 degrees F. Bake bread until heated through, about 30 minutes. Let stand 10 minutes. Remove foil; cut bread crosswise into 1-inch-wide diagonal slices and serve.

Gina’s Gorgonzola-Stuffed Italian Bread

1/2 cup (or more, to taste) crumbled Gorgonzola cheese
3 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1 1/2 teaspoon coarsely cracked black pepper
1 1/2 teaspoons Dijon mustard
One 16-inch loaf Italian or French bread

Preheat oven to 350 degrees F. Place Gorgonzola in a small bowl. Add
the olive oil, pepper and mustard and mix until very well combined, about
1 minute.
Halve the bread lengthwise, leaving 1 long side attached. Spread cheese mixture evenly over cut surface of both halves, leaving a 1/2-inch border around outside edges. Place the bread halves together. Wrap loaves tightly in foil. (Can be prepared 2 days ahead and refrigerated or 4 months ahead and frozen. Let thaw before baking.) Bake until cheese melts, about 30 minutes.
 

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