Appetizer Bread

posted by SueA 08-11-98 2:19 PM

Source:Southern Living Annual 1993

Artichoke Bread
1/4 cup butter or margarine
2 to 3 cloves garlic, pressed
2 teaspoons sesame seeds
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup grated Parmesan cheese
1/2 cup sour cream
1 (16-ounce) loaf unsliced French bread
1/2 cup (2 ounces) shredded Cheddar cheese

Preheat oven to 350.

Melt butter in a skillet over medium high heat.

Add garlic and sesame seeds; cook, stirring constantly, until lightly browned. Remove from heat.

Stir in artichoke hearts and next 3 ingredients. Cover and refrigerate, if desired.

If refrigerated, let artichoke mixture stand at room temperature 10 minutes before assembling.

Cut bread in half lengthwise. Scoop out center of each half, leaving a 1-inch shell; set shells aside.

Crumble removed pieces of bread, and stir into artichoke mixture.

Spoon evenly into shells, and sprinkle with Cheddar cheese and place each half on a baking sheet, and cover with aluminum foil.

Bake for 25 minutes; uncover and bake 5 minutes or until cheese melts. Cut into slices. Yield: 12 servings.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line