Asiago Topped Garlic Bread

(originally made 4/2010)

Normally my go-to side dish for pasta is storebought Texas Toast.   Had marked this recipe in Cooking Light Fresh Food Fast, and since I had part of a loaf of Italian bread on hand, thought I'd give it a try.     The vinaigrette underneath the cheese gives the bread an interesting twist over using butter, one that I really enjoyed.    I liked the rosemary, and would be equally as likely to grab some Penzey's Italian Herb mix when I make it again.   I think this would also make a nice French bread pizza if some crushed tomatoes or sauce were added.     :)



 Asiago-Topped Garlic Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 garlic clove -- pressed
  1   whole wheat French bread baguette -- (6-ounce) cut in half lengthwise--used Italian
  1 1/2    tablespoons  light olive oil vinaigrette
     1/2      teaspoon  chopped fresh rosemary- used dried
     1/4           cup  finely grated Asiago cheese

1. Preheat broiler.
2. Spread garlic on cut sides of bread; brush evenly with vinaigrette. Top evenly with rosemary and cheese.
3. Broil 4 minutes or until cheese melts and bread is lightly browned. Cut into 8 pieces.

Yield:  4 servings (serving size: 2 pieces)
CALORIES 138 (22% from fat); FAT 3g (sat 1.4g,mono 0.5g,poly 0.1g); IRON 1.1mg; CHOLESTEROL 7mg; CALCIUM 70mg; CARBOHYDRATE 20.2g; SODIUM 283mg; PROTEIN 5.6g; FIBER 0.7g

Cooking Light Fresh Food Fast

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