Chef Dad's Drunken Bread

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By Christina O'Haver By Christina O'Haver

Chef Dad's Drunken Bread
Recipe courtesy Chef Andrea at Local Bistro in north Scottsdale

8 oz. Gruyere cheese (shredded)
8 oz. Fontina cheese (shredded)
1 loaf of Ciabatta bread* (one day old)
4 garlic cloves
1/4 cup white wine (your favorite chardonnay or pinot grigio)
8 oz. Mascarpone cheese

1) Preheat your toaster oven or regular oven to 375 degrees on the "convection" setting. If your oven doesn't have the convection option, simply set it on regular bake mode, but at 450 degrees.

2) After shredding your cheeses, put them in a bowl and mix them well. Set aside.

3) We need four slices of bread that are each about 1 1/4 inch thick. Take a piece of garlic and cut it in half. Rub the exposed flesh of the garlic all over the top of the bread then discard the clove. Spread 1/4 of your Mascarpone over the top of each piece. Move the bread to your baking pan. Be sure you are using a nonstick foil on a baking pan or use regular foil then spray it with cooking spray because cheese is going to melt over the top.

4) Evenly distribute your cheese over the four pieces. Drizzle about 1 tablespoon of wine over each piece. That's all you need. Bake for about 10 minutes or until the cheese starts turning golden brown.  Remove and serve immediately.

Each slice of bread should serve two people as a great tasting and impressive appetizer.

Cook's Notes: *The bread slices easier and holds its shape better after being one day old. Here in the greater Phoenix area, the Ciabatta bread we use is the plain (not flavored with Asiago, herbs, etc.) flavor and can be found in Wildflower Bread stores or most supermarkets. If you can't find Mascarpone cheese in your store, you can always use a whipped cream cheese spread, but that changes the outcome a little too much.