Posted by Annette at recipegoldmine.com 3/18/2002 1:04 pm
4 large cloves garlic, finely chopped 8 tablespoons (1 stick) unsalted butter, melted 1 loaf Italian bread, about 13 inches long and 4-6 inches wide 8 ounces (in volume) blue cheese, crumbled 1 medium onion, peeled and halved lengthwise through the stem end and cut into paper-thin slices Freshly ground black pepper 12 Kalamata or other black olives, pitted and halved 3/4 to 1 teaspoon finely chopped fresh rosemary or 1/4 to 1/2 teaspoon dried, crushed well
Combine the garlic and butter in a small bowl and set aside.
Slice the bread in half lengthwise. The top half will have a slightly mounded top. Cut a lengthwise strip from the crust of the top half and turn the bread over so it lies flat. (The strip of crust can be used for bread crumbs.) Place the bread halves, cut sides up, on a foil-lined baking sheet.
Brush the cut side of each half with the garlic-butter mixture. Sprinkle each half with the blue cheese, then top with the onion slices. Season to taste with pepper. Arrange the olive pieces over both halves and sprinkle with the rosemary. (The bread can be prepared 2 to 3 hours ahead to this point. Cover loosely with plastic wrap and leave at cool room temperature or refrigerate.)
When you're ready to bake the bread, preheat the oven to 400 degrees F. Bake until the cheese melts and the bread is hot, about 8 to 10 minutes. Remove and let cool for 2 minutes. Cut into slices 1 1/2 inches wide. Arrange on a serving platter and serve warm.
Makes about 16 slices.
