|
Post by April B. on Jul 24, 2003 11:02:35 GMT -6
PICKLE BREAD Makes : 6 rolls, about 10 slices each roll
2 (8-ounce) packages - cream cheese 6 French dinner rolls (small torpedo-shaped) 6 medium - whole Kosher dill pickles Parsley sprigs, optional garnish
Bring cream cheese to a spreadable temperature but not too soft. Hollow out the dinner rolls with a sharp, narrow knife to make a tunnel from end to end, making it a little larger than the pickle circumference. Take care not to break the outside well of the bread.
Spread cream cheese inside the hollowed-out rolls with a table knife, making sure there is sufficient cream cheese all around the tunnel. Insert pickle into the roll, all the way through. If some of the cream cheese comes out, just add it back in.
Wrap tightly in plastic wrap. Refrigerate for several hours or overnight. When ready to serve, remove plastic wrap and, with a serrated knife, slice into 1/4 to 1/2-inch slices. Place on a paper doily on a pretty serving plate. Garnish with parsley, if desired. ;D
|
|