Garlic And Sun Dried Tomato Cheese Bread

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When i came up with this, my family offered to pay me to make it again on the spot. it's a savory, yet tangy herbed bread best cooked (strangely enough) on a barbecue pit, but oven directions are provided. if cooking on grill, place on higher rack if available. if you like a cheesier bread, try upping the asiago to 1/3 of a cup. great for parties, can be cut down into snack-sized bites. wait until it's completely cooled, and it even makes good sandwich bread.

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Steps

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Preheat oven to 300f.

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Cut bread loaf in half , lengthwise , set aside.

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Using a fork , fold garlic , rosemary , thyme , basil , parsley , pepper and salt into butter until well mixed.

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Let stand 10 minutes.

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Fold in sun dried tomatoes , asiago cheese.

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Let stand 30 minutes.

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Using a large butter or bread knife , spread mixture over bread halves.

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Wrap halves individually in heavy-duty aluminum foil.

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Bake at 300f for 15 minutes.

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Remove from oven and open foil.

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Set oven to broil.

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Broil until cheese is barely golden.

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Let cool 10 minutes before cutting into 2-inch sections for serving.

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Ingredients

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french baguette, butter, asiago cheese, garlic cloves, sun-dried tomato, fresh rosemary, ground thyme, fresh basil, ground pepper, dried parsley, salt