Stuffed Garlic Bread
Stuffed Garlic Bread prepared with Tre Stelle® Mascarpone and Mozzarella CheesePrep Time:
15 minutes Ready In:
30 minutes or less Serves:
1 tub | 275 g Tre Stelle® Mascarpone 1 1/2 cups | 175 g Tre Stelle® Mozzarella Cheese, shredded 1/4 cup Tre Stelle® Romano Cheese, grated 1 baguette 2 | 170 mL jars marinated artichoke hearts, drained and chopped 1 bag | 227 g baby spinach, roughly chopped 4 green onions, thinly sliced salt and freshly ground black pepper, to taste 3 tbsp | 45 mL butter, melted 4 medium cloves garlic, peeled and minced garnish fresh basil or parsley, finely chopped (optional)
Preheat oven to 350º F (180ºC). Cut the baguette in half vertically. Using a long serrated knife, hallow out the insides leaving some bread along the edges. Score the top of the bread at 1” intervals without cutting through (this allows for easier slicing). Set aside. In a medium non-stick skillet over medium heat add the artichokes and spinach; cook until spinach is wilted – approximately 5 minutes. Add the Mascarpone, Mozzarella and the Romano Cheese (less 1 tbsp of Romano for topping the baguette); stir and cook until all of the cheeses melts. Gently fold in the green onions. Season with salt and freshly ground black pepper. Carefully spoon the mixture into baguette halves. Place halves together and wrap with aluminum foil. At this point you can refrigerate until ready to bake. In a small bowl, mix together butter and minced garlic. Brush mixture over the baguette and cover with aluminum foil and place on a baking sheet. Bake for 15 minutes. Remove from oven and brush with remaining butter mixture. Return to oven, uncovered and bake for an additional 5 minutes. Remove from oven and sprinkle with remaining Romano Cheese; allow to rest 5 minutes. Sprinkle with fresh basil/parsley if desired and serve.