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La Belle Cuisine
Garlic Bread with Gorgonzola
Callahan's Cafe Zelda, Newport RI
"Although chef Marjorie Knerr simply brushes the
bread, we couldn't resist spreading some of the
over it as well.
The restaurant uses Stella brand
able in supermarkets, for
large head garlic
cup extra-virgin olive oil
cup heavy cream
cup crumbled Gorgonzola cheese
(about 4 1/2 ounces)
garlic oil: Preheat oven to 450 degrees F. Wrap garlic head in
foil and roast
in middle of oven until tender, about 45 minutes. Carefully
and cool. Horizontally halve garlic head and
in a small bowl with oil. Let mixture
stand, covered and
chilled, 2 to 3
days to infuse oil with garlic flavor.
a saucepan boil cream, stirring occasionally, until reduced to about
cup. Add Gorgonzola and
cook over low heat, stirring constantly,
until cheese melts and
sauce is smooth. Remove pan from
keep sauce warm, covered.
halve baguette and arrange, cut sides up, on a baking sheet.
Broil bread 2
to 3 inches
from heat until golden. (If crust is soft, you
may broil crust side
of baguette as well.) Brush cut
sides of baguette
oil and season with salt. Cut
baguette crosswise into 1-inch-
Pour warm Gorgonzola sauce
onto center of a large plate and arrange
roasted garlic bread slices around sauce. Serves 4 as an hors d'oeuvre.
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