by Ellen Harcourt
Serves: 8-12 guests. Preparation time: 80 minutes.
- 1 Loaf 20-26" French Bread
- 1½ C. Mayonnaise
- 1 C. Shredded Sharp Cheddar Cheese
- 3 Garlic Cloves (Minced)
- 1 C. Green Onions with Tops (Thinly Sliced)
- ⅓ C. Parsley (Minced)
Slice the French Bread in half lengthwise. Mix together Mayonnaise, Cheese, Garlic and Onions in a bowl. Spread the mix on the inside of both Bread halves. Sprinkle Parsley on the Bread. Wrap each half in aluminum foil. Refrigerate for 1 hour.
Pre-heat the oven to 400°F. After refrigeration, unwrap the Bread halves and place them on a baking sheet. Bake the Bread for 8-10 minutes until hot but not yet brown.
Slice the halves crossways about 1½ inches wide. Serve warm.
”Baguette” - Commonly mis-spelled in the US as Baggette. A French long loaf of white bread, often with a hard crust, originating in the 18th century. They are made in steam ovens in France. US versions are fatter and baked in convection ovens. A longtime French staple, the term "Baguette" did not appear in French Cuisine until 1920. The word Baguette means Wand or Baton or Stick. The French term "Baguettes Chinoises" means chopsticks. France consumes 30 million Baguettes per day!
