18 Aug 2016


 Last night we had dinner with our wonderful neighbours Barb and Clif.  Barb is only home one  week a month as she works out of town.  So when she is home we usually have dinner together at least once or twice.
Since it was a work day for me, I decided to make my favourite pasta sauce – Sausage and Rosemary – something I could put on in the morning and  then just reheat.  


For a quick appetizer we had little cocktail toasts topped with warm goat cheese, a toasted walnut half and a drizzle of olive oil.  
A nice little bite that goes well with a glass of red wine.   


And with the pasta we had our favourite  Gorgonzola Garlic Bread. 
We lived in Dunkirk, NY for a couple of years and would often go into Buffalo for lunch or dinner.  One of our favourite spots was Cafe Garangelo  where they served the most wonderful Garlic Bread.
This bread is my recreation of their Gorgonzola bread.
I mentioned this bread once before  in a one of my earlier blog entries.  I don’t know why I don’t make it more often.  I just never think to make garlic bread. This is bread is always a big hit.  The perfect accompaniment to a pasta dinner.  

Italian Bread with Gorgonzola

Long loaf of Italian Bread or long crusty rolls.
1/4 cup butter
1/2 cup Gorgonzola cheese
1 to 2 cloves garlic
Fresh grated Parmesan cheese
Optional: Basil or Oregano
Cream the butter with the Gorgonzola cheese.
Mince garlic and add to cheese mixture.  Add chopped parsley, and
season with salt and pepper.
If using the basil or the oregano add now as well.
Leave loaf whole, but cut slices so that the loaf stays together. 
Spread cheese mixture in between each slice and reshape loaf. Sprinkle
top of loaf with Parmesan cheese and wrap in foil.  Place in 400°F oven
for 10 or 15 minutes and serve hot.

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