BOY DO I EVER HAVE A RECIPE FOR YOU! THIS TOOK FIRST PRIZE AT THE 5TH ANNUAL GARLIC FESTIVAL AND WAS SUBMITTED BY NEAL MAHONY OF BRIAR, WASHINGTON. HIS WAS CHOSEN OUT OF OVER THE 800 RECIPES SUBMITTED.

MAHONY'S BRUSCHETTA

1 LOAF FRENCH OR ITALIAN BREAD WITHOUT SEEDS. (DAY OLD BREAD WORKS FINE)
10 LG CLOVES FRESH GARLIC, PEELED
3/4 CP. OLIVE OIL, PREFERABLY EXTRA VIRGIN
1 1/2 CPS. WHIPPING CREAM
1/2 CP. GRATED LOCATELLI CHEESE (A DRY ROMANO CHEESE)
1/2 CP. GRATED PARMESAN CHEESE, PREFERABLY IMPORTED ITALIAN
3 TBSP. BUTTER
1 TBSP. CHOPPED PARSLEY
PAPRIKA

CUT BREAD DIAGONALLY IN ONE INCH SLICES, WITHOUT CUTTING THROUGH BOTTOM CRUST. IN FOOD PROCESSOR OR BLENDER, CHOP GARLIC FINE WITH STEEL BLADE AND ADD OLIVE OIL WITH PROCESSOR RUNNING TO MAKE A THIN PASTE. SLATHER GARLIC PASTE ON CUT SURFACES AND ON TOP AND SIDE CRUSTS OF BREAD. PLACE IN 350 DEGREE OVEN, DIRECTLY ON RACK (WITH PAN ON SHELF BELOW TO CATCH DRIPPINGS), AND BAKE FOR 10-12 MINUTES, UNTIL TOP IS CRISPY LOOKING. WHILE BREAD IS IN OVEN, HEAT WHIPPING CREAM IN HEAVY SAUCEPAN. DO NOT BOIL. STIR IN CHEESES SLOWLY SO THAT SAUCE IS ABSOLUTELY SMOOTH (USE A WIRE WHIP). STIR IN BUTTER AND KEEP SAUCE WARM TILL BREAD IS READY. WAIT TILL EVERYONE IS SEATED AT THE TABLE. THEN PLACE CRISPY BREAD IN A WARMED, SHALLOW SERVING DISH WITH SIDES. FINISH CUTTING THROUGH BOTTOM CRUST AND POUR SAUCE OVER. SPRINKLE WITH PARSLEY AND PAPRIKA AND SERVE IMMEDIATELY!. THIS DISH COOLS VERY QUICKLY. 6 SERVINGS

NOTE: EACH GUEST SHOULD BE PROVIDED WITH A SMALL SAUCER FOR THE BRUSCHETTA, AS IT IS BEST EATEN WITH A KNIFE AND FORK. SERVE WITH A WHITE WINE.

PLEASE DO TREAT YOURSELF AND TRY IT!

LINDA