Gorgonzola Cheese Bread with Sun-Dried Tomato Spread

Gorgonzola Cheese Bread with Sun-Dried Tomato Spread

This recipe is from another cookbook available in the BSKI gift shop ,
"Breads,Soups, and Salads!" by Sharon Baizer Winstein,

1	8 ounce bagurtte, good quality, French Bread
4	tablespoons olive oil
5	tablespoons sun-dried tomato spread
8	ounces Gorgonzola cheese, crumbled, or mild Monterey Jack thinly sliced
	Grated Romano or Parmesan cheese (if using Monterey Jack)
	Paprika
	Finely minced fresh curly parsely

Prepare bread: Line a baking sheet with foil.
Cut 1 baguette French bread in half lengthwise without separating the halves.
Generously brush 4 tablespoons olive oil on cut sides of bread. Spread to the edges.
Place pan close to the broiler in a cold oven. Set oven broiler to 425 degrees. Broil bread 4-5 minutes until crisp.
Remove. Add toppings: Spread 5 tablespoons sun-dried tomato spread on top of bread.
Sprinkle 8 ounces crumbled Gorgonzola over tomato spread or arrange 8 ounces Monterey Jack over the tomato
and sprinkle generously with grated Roano or Parmesan. Sprinkle paprika and minced parsley over all.
When ready to serve, broil at 425 for 2-5 minutes (until cheese melts). Remove from oven. Cut with sharp knife and serve hot.