Cheese-olive bread

(Food Styling/Sheryl Julian &Amp; Catherine Smart; Wendy Maeda/Globe Staff)
December 15, 2010

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Serves 8

Basically a really tasty open-faced melted cheese sandwich, these toasty strips begin with a narrow French baguette about 14 inches long (or use a smaller oval loaf that’s about 10 inches long). Decades ago, my mother tore this recipe out of Sunset magazine and has been making it ever since.

1 tablespoon olive oil

1 medium onion, finely chopped

1 clove garlic, finely chopped

2 cups (about 5 ounces) shredded sharp cheddar

3/4 cup pitted kalamata olives, chopped

1/2 tablespoon red wine vinegar

1 teaspoon Worcestershire sauce

Salt and pepper, to taste

1 baguette (14 inches) or another smaller crusty loaf

1/2 cup grated Parmesan

2 tablespoons chopped fresh parsley

1. Set the oven at 350 degrees.

2. In a small skillet, heat the oil over medium heat. Cook the onion, stirring often, for 8 minutes or until soft but not brown. Stir in the garlic and cook 1 minute more.

3. In a bowl, combine the cheddar, olives, vinegar, Worcestershire, pepper, and the onion mixture. Taste for seasoning and add salt, if you like.

4. Split the bread. Set it, cut sides up, on the baking sheet. Toast in the oven for about 6 minutes or until lightly crusty.

5. Spread the cheese mixture on the bread and sprinkle with Parmesan. Bake the bread for 20 minutes or until the cheese melts and turns lightly golden.

6. Let the bread sit for 5 minutes. Use a serrated knife to slice 1-inch-wide pieces. Sprinkle with parsley.

Lisa Zwirn. Adapted from Sunset Magazine