As I mentioned some time back, one of my favorite salads is a
simple one made up of Romaine lettuce, breadcrumbs, red onion, and tossed with Mayfair
salad dressing. It continues to be my favorite,
and I have eaten a lot of it these past couple of months. I do find that when
having a salad as an evening meal, if it is a salad that is not loaded with
vegetables and protein, it often isn’t as filling as it needs to be to get me
through to morning. For this reason, I have been experimenting with a wide
variety of spreads for using on bread and then heating in the oven. This is one
of them. It is supposed to be used on a split loaf of ciabatta bread, but I
find that a single slice of rustic bread works quite well for me. The spread
keeps in the refrigerator quite well for 7 to 10 days, but I have never needed
it to last that long.
Artichoke Bread
2 T. butter, room temperature
1 12-oz. jar marinated artichoke hearts, drained and chopped
1 c. shredded cheddar and mozzarella cheese blend
½ c. grated Parmesan cheese
¼ c. sour cream
2 scallions, finely minced
Salt and freshly ground black pepper
1 small loaf ciabatta bread
Preheat broiler, and line a large baking sheet with aluminum foil.
Place all ingredients EXCEPT bread into a medium mixing bowl. Beat with a handheld mixer at medium speed until blended.
Slice the bread lengthwise. Place the bread
halves on the prepared baking sheet, cut side up, and spoon the cheese and
artichoke mixture over the top. Broil for 4-5 minutes until the cheese is
melted and bread is hot. Cut each half into six pieces and serve immediately.
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