Paired with kalamata olives, artichoke hearts, salami, and our creamy Smoked Gouda, this loaded garlic bread will disappear quickly on the appetizer table!
By: Sarah Menanix, Snixy Kitchen
By: Sarah Menanix, Snixy Kitchen
Ingredients
- 1 (8-oz) baguette or sourdough French bread, sliced in half lengthwise
- 1/4 cup unsalted butter, melted
- 2 garlic cloves, minced
- 2 teaspoons minced parsley
- 1 (6-oz) wedge Roth Smoked Gouda cheese, shredded
- 1/4 cup kalamata olives, halved
- 1/3 cup chopped artichoke hearts
- 8 thin slices sopressata salami
- 1/2 cup fresh arugula
- Freshly ground pepper, to taste
Method
- Preheat oven to 400 degrees F.
- Place baguette halves face up on a parchment-lined baking sheet.
- In a small bowl, mix the butter, garlic and parsley. Spread this mixture evenly over the faces of the bread.
- Sprinkle half the shredded Gouda on top of the faces of the bread, reserving half the cheese for topping later. Divide the olives and artichoke hearts over the faces of the bread and sprinkle the remaining cheese on top.
- Bake for 20 to 23 minutes until the cheese is melted and bubbling.
- While the cheese is still hot, place the salami on top with a few wavy folds, pressing the edges into the cheese.
- Top with fresh arugula and a few cracks of freshly ground pepper.
- Slice and serve warm.