Loaded Smoked Gouda Garlic Bread
Loaded smoked gouda garlic bread topped with artichoke hearts, kalamata olives, and sopressata salami makes a quick and easy appetizer for summer entertaining. Imagine buttery garlic bread with smoky cheese and meat layered on top – the only way to make garlic bread even more addicting!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz baguette or sourdough french bread (sliced in half lengthwise (I use Arise gluten-free baguette)
- ¼ cup unsalted butter (melted)
- 2 garlic cloves (minced)
- 2 teaspoons minced parsley
- 4.5 oz Roth Van Gogh Natural Smoked Gouda
- ¼ cup kalamata olives (halved)
- 1/3 cup chopped artichoke hearts (canned or marinated are both great!)
- 8 thin slices sopressata salami (or other favorite thinly sliced cured meat)
- ½ cup arugula
- Freshly ground pepper (to taste)
Instructions
- 1
Preheat oven to 400°F and place baguette halves face up on a baking sheet (use parchment paper for easy clean-up!).
- 2
In a small bowl, mix the butter, garlic and parsley. Spoon this mixture evenly over the faces of the bread.
- 3
Sprinkle half of the shredded gouda on top of the faces of the bread, reserving half of the cheese for topping later.
- 4
Divide the olives and artichoke hearts over the faces of the bread and sprinkle the remaining half of the cheese on top.
- 5
Bake for 20-23 minutes, until the cheese is melted and bubbling.
- 6
While the cheese is still hot, place the thinly sliced salami on top with a few wavy folds, pressing the edges into the cheese.
- 7
Top with arugula and a few cracks of freshly ground pepper.
- 8
Slice and serve warm.