Multi-Grain BREAD BOWL PARMESAN CHEESE APPETIZER

Multi-Grain BREAD BOWL PARMESAN CHEESE APPETIZER

TABLE OF CONTENTS: APPETIZERS

Make the cheese mixture for the bread several hours in advance to allow flavors to develop.

2 (8-oz.) packages of “real” cream cheese, room temperature

1 ½ cups milk

1 small garlic clove, finely minced

½ cup grated Parmesan cheese

½ tsp. salt

1 whole multi-grain bread round

Cocktail picks

Sprig of rosemary for garnish

Place the room temperature cream cheese into a large non-stick skillet or saucepan and heat low & slowly while blending in the milk.  When the mixture is liquid &

blended, stir in the garlic, Parmesan cheese, and salt.  Continue to stir until completely blended and hot.  Allow mixture to cool, then refrigerate, covered, until

just before serving time.  Shortly before serving time, use a serrated knife to hollow-out the bread round.  Cut a circle through the crust in the top of the round

bread.  Slide fingers inside this cut to pull or cut the bread away from the crust leaving a ½-inch shell all around.  Remove the soft inner bread in one piece, and

cube to use for dipping.  Just before serving, bring the temperature of the cheese appetizer back to bubbling hot; then pour the hot cheese appetizer into the

bread bowl & serve with the bread cubes.  Use cocktail picks to skewer the bread cubes for dipping.

I made this at our daughter’s home because I knew she would love it.  And she did!  Genia is a big fan of anything cheesy.

Wind-blown photo of me on our hotel balcony in Italy’s cheese country writing postcards.