Ingredients
- 1 1 1 loaf sourdough or rye bread
- 1 1 1 loaf sourdough or rye bread
- 1 1 1 loaf sourdough or rye bread
- 1/2 1/2 1/2 pound white American cheese thinly sliced or shredded (or mozzarella, or gruyere can be used)
- 1/2 1/2 1/2 pound white American cheese thinly sliced or shredded (or mozzarella, or gruyere can be used)
- 1/2 1/2 1/2 pound white American cheese thinly sliced or shredded (or mozzarella, or gruyere can be used)
- 1/4 1/4 1/4 cup butter
- 1/4 1/4 1/4 cup butter
- 1/4 1/4 1/4 cup butter
- 1/4 1/4 1/4 cup dry white wine
- 1/4 1/4 1/4 cup dry white wine
- 1/4 1/4 1/4 cup dry white wine
- 1-2 1-2 1-2 cloves garlic, minced
- 1-2 1-2 1-2 cloves garlic, minced
- 1-2 1-2 1-2 cloves garlic, minced
- 1/8 1/8 1/8 teaspoon white pepper
- 1/8 1/8 1/8 teaspoon white pepper
- 1/8 1/8 1/8 teaspoon white pepper
- 2 2 2 Tablespoon fresh parsley, finely minced
- 2 2 2 Tablespoon fresh parsley, finely minced
- 2 2 2 Tablespoon fresh parsley, finely minced
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. Line a baking sheet with foil, and put bread on it.
3. Using a sharp serrated knife, slice bread on the diagonal in a criss-cross pattern. DO NOT CUT ALL THE WAY THROUGH TO THE BOTTOM CRUST!
4. Distribute the cheese between each slice of bread in all cut directions.
5. In a small bowl, add melted butter, wine, garlic and pepper. Sir in parsley
6. Drizzle melted butter over the entire loaf and try to get in between cracks.
7. Cover entire loaf with aluminum foil and place on baking sheet. Bake in oven for 20 minutes. Open and oven and remove top foil. Place oaf back into the oven and bake an additional 5 minutes to let the bread get browned and crispy on top.
8. Remove from oven and Enjoy!!