**Sapphire**
01-22-2008, 01:03 PM
Don't hesitate on a mouth-watering taste
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
2 tablespoons chopped fresh parsley
1/2 cup chopped fresh basil
2 tablespoons chopped red or green onion
1 clove garlic, chopped
1 ounce Parmesan cheese, freshly grated (1/4 cup)
8 ounces cream cheese, softened
4 tablespoons unsalted butter, at room temperature
__________
1 loaf French bread, cut into 1/4-inch slices
shredded Parmesan cheese
paprika or cayenne pepper
TO PREPARE:
Blend parsley, basil, onion, garlic, and grated Parmesan in a food processor. Add cream cheese and butter, blending thoroughly. Transfer mixture to a bowl. Cover and refrigerate.
Just before serving, spread cheese mixture on French bread slices. Sprinkle with shredded Parmesan. Broil 1 to 3 minutes, or until edges begin to brown. Sprinkle with paprika or cayenne. Serve immediately.
YIELDS: 1-1/2 cups
From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
2 tablespoons chopped fresh parsley
1/2 cup chopped fresh basil
2 tablespoons chopped red or green onion
1 clove garlic, chopped
1 ounce Parmesan cheese, freshly grated (1/4 cup)
8 ounces cream cheese, softened
4 tablespoons unsalted butter, at room temperature
__________
1 loaf French bread, cut into 1/4-inch slices
shredded Parmesan cheese
paprika or cayenne pepper
TO PREPARE:
Blend parsley, basil, onion, garlic, and grated Parmesan in a food processor. Add cream cheese and butter, blending thoroughly. Transfer mixture to a bowl. Cover and refrigerate.
Just before serving, spread cheese mixture on French bread slices. Sprinkle with shredded Parmesan. Broil 1 to 3 minutes, or until edges begin to brown. Sprinkle with paprika or cayenne. Serve immediately.
YIELDS: 1-1/2 cups