This recipe is part of Linda Larsen's Last Minute Fourth of July Bash Menu
This wonderful recipe is definitely not low-fat, but is the perfect compliment to the rest of the meal.
1 pound round loaf sourdough bread, unsliced
1/2 cup butter
2 tablespoons fresh basil, chopped
2 cloves garlic, finely minced
1/2 cup freshly grated Parmesan cheese
Slice bread into 1-1/2 inch slices, cutting to but not through bottom of loaf. Slice bread again into 1-1/2 inch slices, cutting to but not through bottom of loaf, forming breadsticks. (The loaf should look like the popular onion flower appetizer) Place on sheet of heavy-duty foil. Melt butter, add basil and garlic. Drizzle the butter mixture between breadsticks and over top of loaf. Sprinkle with cheese. Wrap securely with double-fold seal. Place bread on grill 4-6 inches from medium coals. Heat 15-25 minutes or until cheese is melted and bread is hot. To serve, pull apart breadsticks.
Makes 24 breadsticks
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda can be reached at firstname.lastname@example.org.