Friday, January 29, 2010

Broccoli Basket

1 (16 oz) round loaf sourdough bread
1 (16 oz) loaf French bread
½ c. olive oil
2 cloves garlic, finely chopped
2/3 c. chopped red bell pepper
2/3 c. yellow bell pepper
2/3 c. chopped onion
2 Tbsp. butter or margarine
32 oz. processed cheese, cut into cubes
2 (10 oz) pkg. frozen chopped broccoli, cooked and drained
½ tsp. rosemary

Hollow out sourdough bread, leaving ½ inch thick side and bottom, reserving center. Cut reserved sourdough bread and French bread into ½-inch cubes. Combine oil and garlic in small bowl. Brush inside of sourdough bread with 3 Tbsp. of oil mixture. Brush remaining mixture on bread cubes. Spread bread cubes on baking sheet. Bake at 350 degrees for 15 to 20 minutes or until golden and crisp. Saute red pepper, yellow pepper, and onion in butter in skillet until tender. Add cheese, stirring until melted. Stir in broccoli and rosemary. Cook until heated through. Pour into sourdough loaf; serve with toasted bread cubes. May serve with crudités.

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