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Cheese and Salami Loaf

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“This is out of my Summer Time Cookbook...great for a BBQ...or it can be cook in a 375° oven for about 25 minutes...you can wrap and freeze the uncooked loaf up to three months; thaw at room temperature before cooking.”
READY IN:
40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 loaf French bread or 1 loaf sourdough bread
  • Salami Butter
  • 12 cup butter (room temperature)
  • 4 ounces salami, finely chopped
  • 14 cup parmesan cheese, grated
  • 3 tablespoons fresh basil, chopped

Directions

  1. Prepare salami butter by combining soften butter with salami, cheese and basil, set aside.
  2. Cut bread crosswise at 1/2-in intervals, cutting nearly all the way through; spread slices with two-thirds of the butter.
  3. Cut diagonally across loaf at 1/2-in intervals, cutting nearly all the way through, spread slices with remaining butter.
  4. Wrap loaf in foil, barbecue 15 minutes, open foil, barbecue further 10 minutes, serve.

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