Cooking web notes

   So howz it going?

    Sun shiny weather with cool breeze, it's delicious.  Hope you are enjoying yourself as much as I.

    Talking about today's cooking; on my regular grocery shopping this weekend I decided to bring home one of these long French Breads.  Do you like the way they are displayed in the store.  I love it.  They are displayed outside the bakery section in large baskets or tubs with the bread sticking out like dry stick arrangement as in decor.  Quite fancy, I would say.  However, the size which is so appealing to look at puts me off from buying since it's too much for two people.  This weekend though I had a case of 'butter knees'.  Yeah! they gave way and the next thing I know I had grabbed one and dumped it in the cart.  I did not even look at Vi to see if he approved.  I walked on. He is very sweet never disapproves ;) but I knew it was a risky choice.  Nobody approves wasted food in my house.

    Now that I am home and my knees are back to its bony self and quite sturdy I am quite at loss to what to do with all the bread.  I have decided to tackle it slice by slice.  Therefore, here is a simple, quick and smart recipe for a snack which can also be a nice accompaniment with soups or salads.  A no brainer! 



You will need:
French Bread - 1/2 inch thick slices 8
Cheese          - Mozarella
Parmesan, Asiago  and Romano - I have a box with the three mixed which I use for topping salads and soups so you could just use Parmesan or any other cheese you like or simply do with only mozarella
Oregano         - to taste
Garlic             - 2 cloves chopped fine and gently crushed
Butter             - gobs of it



Method:
1. Slather butter on both sides of the slices and set on a baking sheet
2. Sprinkle oregano and garlic equally on all pieces
3. Spoon over cheese of your taste or liking
4. Top them all with mozarella.  I like to add quite a bit to make it nice and cheesy.
5. Bake in a pre heated oven at 400 D F for 6 to 7 minutes or until cheese has melted and turns a golden brown.
 

Contributor: Sunitha