 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
At the Manhattan law office where I'm a legal secretary, it seems as though the phones are always ringing, writes Lisa Caiazzo of Franklin Square, New York. And if it isn't the phones that have me occupied, then there are lots of documents that need my attention. By the time I get home from the city, I usually have only about 45 minutes to put together dinner for my husband, Angelo, and myself. Still, that's enough time to make something filling and delicious, like a salad and a hearty pasta or soup. Three cheeses make this a delicious appetizer or a nice partner for soup, salad, or pasta. Ingredients:
1 2-pound uncut sourdough or italian bread round (about 9-inch diameter) |
olive oil |
1 1/4 cups grated fontina cheese |
1 1/4 cups grated provolone cheese |
1 1/4 cups crumbled feta cheese |
1 1/2 teaspoons dried oregano |
1/2 teaspoon (generous) dried crushed red pepper |
2/3 cup chopped seeded tomatoes |
1/2 cup chopped pitted kalamata olives or other brine-cured black olives |
Directions:
1. Preheat oven to 350°F. Cut two 1/2-inch-thick rounds horizontally from center of bread (reserve remaining bread for another use). Brush bread rounds on both sides lightly with oil; place on baking sheet. Bake until beginning to crisp, about 15 minutes. Cool 5 minutes. Top each bread round with half of cheeses, oregano, and crushed red pepper. Sprinkle each with half of tomatoes and olives. Bake bread rounds until cheeses melt and bottoms are crisp, about 15 minutes. Cut into wedges.
|
|