Gorgonzola Garlic Bread

We had dinner for a late lunch on Monday.
Gorgonzola Garlic Bread  
(ready for the oven)
(just out of the oven)
I’ve been making this Gorgonzola Garlic Bread since around 2000 
and shared on my blog back for the first time in 2009, 
the first year of Thibeault’s Table. 
It became one of my most popular blog posts and has been re-posted a few times since.
We had it with Fusulli and my favourite pasta sauce
Italian Sausage and Rosemary. 
Gorgonzola Garlic Bread
We lived in Dunkirk, NY for a couple of years and we would go to Buffalo on a regular basis to shop, and when we did, we would have lunch at a little Italian restaurant that served this wonderful warm garlic breaded seasoned with Gorgonzola and Parmesan cheese. This is my copycat version.
Italian Bread with Gorgonzola
Long loaf of Italian Bread or long crusty rolls.

1/4 cup butter
1/2 cup Gorgonzola cheese
1 to 2 cloves garlic
fresh grated Parmesan cheese

Optional: Basil or Oregano

Cream the butter with the Gorgonzola cheese.

Mince garlic and add to cheese mixture.  Add chopped parsley, and
season with salt and pepper.

If using the basil or the oregano add now as well.

Leave loaf whole, but cut slices so that the loaf stays together.
Spread cheese mixture in between each slice and reshape loaf.
Sprinkle top of loaf with Parmesan cheese and wrap in foil.  Place
in 400°F oven for 10 or 15 minutes and serve hot.

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