Sorry for the long delay in posting. Right after I posted my previous entry, I came down with a nasty cold and cough. Perhaps it was the sudden drop in temperature in our area and obviously a flu season too. Everyone in our family took turns to share their cold with each other. I was glued to the tissues for quite a few days and then passed it on to my daughter as well. Its been an exhausting two weeks. Apologies for not visiting all of your blogs, I'm sure I missed some great recipes. Hoping to catchup slowly in the next few days.
With no energy left, the last thing I wanted to do was cooking, so nothing to post as well. We've been pretty much managing with some simple home-made food and by doing take-outs. Finally, since last weekend I am slowly into my normal routine. This is a quick snack that I made last weekend. Its my daughter's favorite and she loves the cheese in it. I learnt this recipe from an Italian cookbook and I've heard a lot of good comments about this dish whenever I make it for a potluck party as an appetizer. It uses authentic and simple italian ingredients, and doesn't require any visit to a speciality store. I make it often as a tea-time snack for the weekends especially when we are in that "munching" mood.
This entry goes for Meeta's La Cuciana Italiana event , Hima's Sunday Snack Event, Sangeeth's Eat Healthy-Calcium Rich Event as well as EC's WYF - Salad/Starter/Soup event.
- Bread loaf - 1 (I use the italian herbs loaf that also has some poppy seeds on it)
- Butter - 2 tsp
- Italian herb seasoning - 1 tsp
- Mozarella cheese (shredded) - 1 cup
- Salt and pepper - as required
- Garlic - 3 large cloves minced
- Crushed red pepper - 1 tsp (Optional)
- Microwave the butter and minced garlic for a min.
- Cut the bread loaf into 1 inch slices.
- On each slice, first apply the garlic/butter mixture, then sprinkle some salt and pepper above.
- Then spread the shredded cheese and finally garnish with the italian herb seasoning. Bake the slices for 5-10 mins in a 350 degrees temp or until you see the top portion turned golden brown.
- Serve hot after sprinkling with some crushed red peppers (optional).