Recipe - Nonni Casinos Roman Bread

Nonni was the chef for a
former Ohio Governor
And the owner and chef of a
wonderful
Restaurant unfortunately no
longer open.
The bread was loved by all.

One half cup (plus) extra virgin olive oil; 1 loaf Ital. bread, about 13 inches; 8
ounce gorgonzola or other blue cheese,crumbled; 1 med sweet red onion, halved
lengthwise and cut into paper thin slices; coursely ground pepper; 12
kalamata olives, piited & halved; Three fourths to 1 teaspoon fresh rosemary , finely
chopped or One fourth to One half teaspoon dried rosemary, crushed well

PREPARATION: Combine garlic & oil. Slice bread in half. Take thin slice off
rounded half so it'll lie flat. Place cut sides up on foil lined pan. Brush
with gaarlic oil. Sprinkle with cheese, top with onions. Season with
pepper. Arrange olive halves, sprinkle with rosemary Cover with plastic
wrap for up to 2 hrs. Remove wrap and bake on center shelf at 400 until
cheese melted 810 min rest for 2 min and cut into 1 One half to 2 in
slices.

Posted to MCRecipe Digest V1 #293

Date: Mon, 11 Nov 1996 08:54:38 +0100

From: Mary Ellen ldyspark@buffnet.net