Featured Cookbook

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1. Fruit Gazpacho

2. Butterflied Leg Of Lamb

3. Fresh Fig and Prosciutto Sandwich

Book Description

From the authors of The Silver Palate Cookbook (2.2 million copies in print), here is The Silver Palate Good Times Cookbook. This time the authors focus on entertaining company and making any occasion special with the right ingredients and imagination. With the same spirit and culinary daring that catapulted the first Silver Palate Cookbook into over 700,000 homes, the Good Times Cookbook brings to each season a sense of the memorable.

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The Silver Palate Good Times Cookbook

Authors: Julee Rosso

Date: January 1985

ISBN: 0894808311

Publisher: Workman Publishing Company

Paperback

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This bountiful sandwich is equally good cold--just eliminate the baking.

Makes: 4 portions

• 1 baguette, cut lengthwise in half

• 1/2 cup best-quality olive oil

• 1/2 cup coarsely chopped fresh basil leaves

• 4 ounces thinly sliced prosciutto

• 8 ounces sweet Gorgonzola or Saga blue cheese, room temperature

• 3 fresh ripe purple or green figs, cut lengthwise into slices

• 2 tablespoons fresh lemon juice

• Freshly ground black pepper, to taste

1. Preheat oven to 350 F.

2. Scoop out a bit of bread from the centers of the bread halves.

3. Mix the oil and basil in a small bowl and drizzle evenly over both bread halves. Arrange the prosciutto evenly over the bottom half of the bread. Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.

4. Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.

5. Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.

More From This Book:

1. Fruit Gazpacho

2. Butterflied Leg Of Lamb

3. Fresh Fig and Prosciutto Sandwich

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