Artichoke Bread Recipe
At lunchtime I usually make foods I know the kids like–macaroni and cheese, hot dogs, quesadillas, fruit, etc., while I heat dinner leftovers or make a quick sandwich or salad for myself. Artichoke bread has been one of my favorite lunches lately. It also makes a yummy side dish at dinner, is popular as a party appetizer, or would be delicious as a sandwich with chicken. Feel free to take advantage of manager’s specials or day old bread when making this flavorful bread.
Pam @ onceamonthmeals.com
- 1 loaf french bread
- 1 can (14 oz.) artichoke hearts in water, drained
- 1 TBSP olive oil
- 0.5 cup Parmesan cheese
- 1 clove garlic, minced
- 0.25 tsp. pepper
- 1 cup shredded mozzarella cheese
- 1 gallon freezer bag
Slice bread. In a bowl, combine drained artichokes, garlic, olive oil, Parmesan cheese and pepper. Spread evenly over sliced bread. Sprinkle with shredded cheese. Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly.
Prepare as directed above but DO NOT broil. Instead, place on a cookie sheet and flash freeze, then place in a freezer bag, label, and return to freezer. To serve: Place under broiler for 5-7 minutes or until bread is toasty and cheese is melted and bubbly.
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