If you had come to at least a few Les Voyageurs potlucks, you would know that I had made this fairly frequently. When up to it, I would also make my own bread from scratch (I recommend Jim Lahey's No-Knead Bread). More often than not though, I would run over to Zingerman's and pick up a loaf of the Rustic Italian or Farm Bread. For this recipe it is crucial to get bread that has a thick crust and a tight crumb. Most importantly, it keeps the cheese was melting through. Secondly, these types of bread get a nice crunch when baked (more correctly, broiled).
You ask why I have been making this for so long yet am only now posting the recipe? I have a good answer, I didn't want my 'secret' recipe available to the masses. Well, that was selfish on me so I am making up for lost time by positing it right away. That, and I think my parents will want to make this once I'm in Seattle.
- One loaf of crusty bread, cut into 1/2 inch slices
- 2 tablespoons of butter, melted
- 6 tablespoons of olive oil
- 3 cloves of garlic, minced
- Italian seasoning & oregano to taste
- Kosher salt
- Freshly ground pepper
- Grated Mozzarella (about 1/2 cup)
- Grated Parmesan (about 1/2 cup)
- Preheat oven to Low Broil.
- Mix together ingredients, except for cheeses, in a bowl. Slice bread and arrange on a baking sheet. Using a spoon, drizzle on olive oil mixture over sliced bread, making sure to cover entire surface of a slice of bread with mixture.
- Place in oven and broil for 2 minutes, or until bread started to toast. Remove from oven.
- Top bread with cheeses and return to over and broil for 3 to 4 more minutes, or until the cheese starts to brown. But be careful! At this stage it can go from beautiful to burnt very quicky!
- Serve hot/warm.