Sunday, May 31, 2009

Italian Stuffed French Bread


1 loaf unbaked French bread (See note below)


½ cup Italian style bread crumbs
1/3 cup chopped fresh basil
¼ cup grated Romano cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 cup Ricotta cheese
3 tablespoons olive oil
3 Italian plum tomatoes, seeded and diced

1. Preheat oven to 400.

2. In a large bowl, combine bread crumbs, chopped basil, Romano cheese,
salt, pepper, ricotta cheese and oil; mix well. Stir in diced tomatoes.

3. With a sharp, wet knife, slit top of bread almost halfway through.

4. Spoon filling into slit top of bread. You might have to hold it open
to fit in all the filling.

5. Bake at 400 for 30 to 35 minutes or until bread is golden brown. Cool at least
15 to 20 minutes before serving.

NOTE: If you are not making your own bread, you may use frozen French Bread.
Follow package directions for thawing and rising. Then follow the above directions.


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