If time and busy schedules allowed, we’d still show up at Mama’s table around 3:30 p.m. every day begging for an afternoon snack of cheese bread. Instead, we now work the bread into our dinner routine. You can even serve this on its own or with a salad for lunch. Or, try it with Braised Chicken with Peppers and Mushrooms (page 129) and Not-Your-Mama’s Tuna Casserole (page 62).
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Melt the butter in a small saucepan over medium heat, or in a microwave. Stir in the parsley, garlic, and salt. Spoon the butter mixture over the cut sides of the bread. Scatter the cheese over the bottom half of the loaf, and top with the other half.
Step 3
Wrap the loaf in aluminum foil and transfer to a baking sheet. Bake for 15 to 20 minutes, or until the cheese is melted. Using a serrated knife, slice the bread and serve immediately.
