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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The distinctive taste of tarragon seasons this savory layered bread from Sheryl Hurd-House of Fenton, Michigan. I like to use a round loaf of sourdough, she notes. Warm wedges are especially good with spaghetti or lasagna. Ingredients:
1 unsliced round bread (1 pound) |
1/4 cup butter, softened |
2 tablespoons minced fresh tarragon |
1 cup (4 ounces) shredded monterey jack cheese |
2 cups shredded parmesan cheese |
Directions:
1. Slice bread horizontally into thirds; remove top section and set aside. Spread butter over the bottom and middle sections; sprinkle with tarragon and cheeses.
2. Reassemble loaf; tightly wrap in foil. Bake at 350° for 25 minutes or until cheese begins to melt. Let stand for 5 minutes. Cut into wedges. Yield: 8-10 servings.
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