The hardest thing about this recipe was grating the cheese. The ingredients were so delicious together, I used Gruyere cheese, pitted oil cured olives and tapenade. Next time I would like to add some sun-dried tomato, as I think it will add a nice flavor.
I thought the bread baked perfectly and we enjoyed it both warm and at room temperature. I had a bit of creamy goat cheese left from last week's recipe and decided to top a slice of the bread with it.
It was good, but I am sure cream cheese would be even better.
This recipe reminds me of some of the "Impossible Pies" listed a Bisquick box, except this one makes a loaf. My favorite is the Impossible Zucchini Pie, which I made in the summer when zucchini is plentiful.
I concur with Nana about the cheese grating, so indeed this was a simple recipe. I used the same cheese and olives (guess who picked them up for me when she found exactly what we needed :). I did add the lemon zest and wavered about trying cob-smoked bacon in lieu of the tapenade but decided to go the "original" way the first time.
|Before baking, it matched my granite......|
Mine also baked beautifully but while I love the ingredients separately, and savory breads in general, the aroma of this baking did not do it for me. My guys all willingly taste tested but my husband was the only one who had more than one bite. The boys said it was "ok" and my husband said it was good....until I told him how much the ingredients cost and asked he thought it was "good enough to make again". Nope. Not bad but not a winner this week. We are all too spoiled, having had additional plates of last week's strawberry balsamic tartine :)
Happy French Friday !