The aroma of this one will def. have them running!!
(serves 8)
12 oz. fontina cheese, shredded (about 3 cups)
7 cloves of garlic, finely chopped
3 T. chopped fresh rosemary leaves
2 T. chopped fresh flat-leaf parsley
1/2 cup unsalted Kerrygold* butter, melted plus more for Bundt pan
2 16 oz. cans refrigerated buttermilk biscuits
EVOO and flaky sea salt (Maldon*), for serving
Preheat oven to 375. Stir together cheese, garlic, rosemary, and parsley in a med. bowl. Cut each biscuit in half and roll each half into a ball. Dip balls in butter, than transfer to cheese mixture, rolling to coat. Transfer biscuits to a lightly greased Bundt pan. overlapping slightly. Bake until golden brown, 23-25 min. Let bread cool for 5 min. before removing from pan. Just before serving, drizzle with oil, and top with flaky salt. Tip: Leave the bread in the pan to travel. You can reheat, and then garnish at the party. But it's delicious at room temp., too.
"The secret to beauty is simple: Be who you are."
Happy Friday, Friends!!!!
Love,
Machete Milletti
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