Sunday, December 17, 2006

Vegetable Cheese Melt

I meant to make this last week but couldn't, so instead I made it today. I got the recipe off the CLBB but it's apparently originally from the Weight Watchers Versatile Vegetarian cookbook.

It was simple and cheesy but kind of bland. Even with all my changes (double garlic, added some fontina and pecorino romano cheeses, some butter, etc)! If I made it again I'd have to tweak it a lot - maybe some different vegetables, different herbs, etc. It was okay but just not flavorful enough to be a make-again.

Vegetable Cheese Melt
4 cups chopped broccoli florets, steamed
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
3 T chopped fresh basil, or 1 T dried
1 T chopped fresh thyme, or 1 t dried
3 garlic cloves, minced
1/4 t freshly ground black pepper
1/4 t salt
1 8-oz loaf French bread

Preheat oven to 375 F. in a large bowl, combine the broccoli, cheeses, basil, thyme, garlic, pepper and salt. Split the bread lengthwise almost all the way through; spread open. Fill it with the broccoli mixture, then wrap in foil. Bake until the cheese is melted, about 20-25 minutes. Cut the loaf crosswise into 4 portions.

Yield: 4 servings

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