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Home > Close-Ups > French Bread Monterey

 

 

French Bread Monterey

 

 

This is a note that I received from my brother in San Jose who fixed a meal during my visit in June that I really enjoyed, and his recipe for French Bread Monterey.

 

Del - 

The "cheese bread" you listed is actually called "French Bread Monterey." It was invited by some friends of mine back at U.C. Santa Cruz in the late 1970s. They discovered late one night that their kitchen was almost bare, so they used what they had and created it.  I've noticed that it's appeared in at least one cook book, though without the story behind the creation. I haven't met anyone yet who didn't like it, and it's always a hit at parties.

 

Here's the recipe:

1 loaf of French Bread. I personally prefer the sourdough kind.

1 cup of mayonnaise

1/2 cup of finely chopped white onion

1/2 cup of Parmesan cheese

1/2 tablespoon of Worchester sauce

Butter

Paprika

 

Mix the mayo, onion, parmesan cheese and Worchester sauce together, and set aside.

 

Slice the French bread in half lengthwise.  Put the French bread on a cookie pan and butter the bread.  Then cut each half into 1 inch pieces.  Don't slice all the way through here; just enough so that each piece can be easily broken off later.

 

Set the oven to, say, 350 on bake, and put the French Bread in to melt the butter. Remove the bread once the butter has melted.  Take the sauce and coat the bread with it.  I personally like to spread it thick, but most people don't. So spread it thinly, but try to coat all of the bread. Dust lightly with Paprika.

 

Put the oven on BROIL (I use a temperature of about 500 degrees) and put the bread in.  Cook for about 5 minutes or so, until the sauce turns golden brown.  This is the tricky part because it's VERY easy to leave it in too long, in which case the bread will burn, so keep a sharp eye on it.  If parts of the sauce are still white, hold that part up to the heat for about 15 seconds until it turns a golden brown.

 

If you post this recipe, please also post the history behind it since it wasn't mentioned in that cookbook.