A friend of mine in Denver served this to me late one night after a long flight, hence the name ‘Mile High’. Try serving this with a bowl of tomato soup or with a cool gazpacho. It makes a great appetizer or a fun late night snack…especially after a cocktail or two. Who can refuse a little bread, tomato and cheese? Try changing up the cheese or the bread and I’m sure it’ll turn out just as delish. That’s my two peas about that! Enjoy!!
• 1 loaf of artisan bread (I especially love this recipe with asiago cheese bread but any good quality artisan bread works)
• 2 Tbsp of butter at room temperature (real butter folks…not that other spread)
• 1 cup of shredded cheese (4 cheese Italian blend preferred but again use what you like)
• 10 grape tomatoes
• 2 cloves of garlic (of course the original only called for 1 clove but I’m staying true to my name!)
• 1 ½ tsp of flat leaf parsley
• S&P (about ¼ tsp of each)
• EVOO for drizzling
• Preheat the oven to 350 F and place the rack in the center slot of the oven
• Line a baking sheet with tin foil.
• Slice the loaf of bread in half.
• Slice the grape tomatoes in half.
• Mince the parsley. Nothing fancy; just run your knife through it a few times.
• Mince the garlic.
• If your butter isn’t at room temperature you can soften it in the microwave at this point. Don’t melt it…just soften it so that it’s spreadable.
• Place the bread loafs on the baking sheet you prepared earlier.
• Spread 1 Tbsp of butter on each half of bread.
• Spread half of garlic on each slice of bread.
• Divide the cheese and sprinkle half the cheese on the bread.
• Top each half with tomatoes and parsley (reserve a bit of the parsley for serving).
• Sprinkle the remaining cheese on top.
• Bake the bread for 7 – 10 minutes. You just want the cheese to melt and the garlic underneath to cook but you shouldn’t see much browning just yet. Check it after 7 minutes to make see how it’s coming along. The length of time will depend on the oven and the altitude.
• Now crank the oven temperature up to broil and broil it until the cheese is bubbling and the bread is golden brown.
• Let the bread cool just slightly after taking it out of the oven. 30 seconds to 1 minute should be good.
• Slice the bread into 3 – 4 inch pieces or do as I did and just tear it into pieces. It’s a fun rustic dish!
• Place the bread on a fun decorative plate and sprinkle the remaining parsley on top.
• Drizzle some EVOO on top, sprinkle with a little S&P and enjoy!!!