Recipe#70
Title: Bubble Bread
From: eep@tampa.mindspring.comNewsgroups: rec.food.recipes
Subject: Bubble Bread
Date: 1 Feb 1997 19:55:35 -0700
Message-ID: CMM-RU.1.5.854629977.davidg@er5.rutgers.edu
Bubble Bread
Serves 6 to 81 loaf Italian bread, cut on the diagonal into 3/4 inch thick slices
12 Tbs (1 1/2 sticks) unsalted butter, at room temperature
3 to 4 cloves garlic, minced
2 ounces prosciutto, minced
1 cup freshly grated Parmesan cheese
Freshly ground black pepper
About 6 oz cream cheese, at room temperature
Preheat the broiler Arrange the bread slices on a baking sheet.
Broil until golden brown on both sides (this happens VERY quickly).
Cream the butter in a mixing bowl, using a whisk. When light and
fluffy, whisk in the garlic, prosciutto, 1/2 cup of the Parmesan,
and the pepper. Spread one side of each bread slice with a thin
layer of cream cheese. Spread the garlic mixture on top and sprinkle
with the remaining 1/2 cup Parmesan. Arrange the bread slices on
a baking sheet. Just before serving, run the bread slices under a
hot broiler until the topping is hot and bubbling, 1 to 2 minutes.
Alternatively, the bread can be baked in a 400 F oven for 6 to 8
minutes. Serve at once.