Tomato, Artichoke and Gouda Baguette
Cut this take on garlic cheese bread into pieces or just leave it whole on a cutting board with a serrated knife for guests to serve themselves.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 63 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 9 mg |
| sodium | 124 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 3% |
| vit A | 2% |
| vit C | 5% |
| folate | 5% |
-
2 cups (500 mL) shredded Gouda, Cheddar or provolone cheese
1/2 cup (125 mL) drained oil-packed sun-dried tomatoes, slivered
2 jars (each 6 oz/170 mL) marinated artichokes, drained and quartered
2 cloves garlic, minced
Pinch pepper
1 baguette (about 400 g)
Preparation:
In bowl, toss together cheese, tomatoes, artichokes, garlic and pepper.
Cut baguette lengthwise in half; hollow out, leaving 1/2-inch (1 cm) thick walls. Mound cheese mixture in hollows. Place on large rimmed baking sheet. (Make-ahead: Cover with plastic wrap; refrigerate for up to 4 hours.)
Bake in 425°F (220°C) oven until cheese is melted, about 10 minutes.
Source
Canadian Living Magazine: January 2005
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