This one is a favourite of ours. We were served this in a little Italian restaurant in Buffalo, NY and I recreated it.

Home Cookin Chapter: Recipes From Thibeault's Table

Italian Bread with Gorgonzola
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Long loaf of Italian Bread or long crusty rolls.

1/4 cup butter
1/2 cup gorgonzola cheese
1 to 2 cloves garlic
parsley
salt
pepper
fresh grated parmesan cheese

Optional: Basil or Oregano
. Cream the butter with the gorgonzola cheese.

Mince garlic and add to cheese mixture. Add chopped parsley, and
season with salt and pepper.

If using the basil or the oregano add now as well.

Leave loaf whole, but cut slices so that the loaf stays together.
Spread cheese mixture in between each slice and reshape loaf. Sprinkle
top of loaf with parmesan cheese and wrap in foil. Place in 400°F oven
for 10 or 15 minutes and serve hot.

I mix 1-2 tbsp premade pesto (I have some from Trader Joes in a jar), 2-3 tbsp parmesan (or romano or blend) in with 1/2 c. margarine or butter. Spread it on bread, sprinkle with more parmesan, and bake for 10 minutes or so at 400 degrees. If not brown enough on top, broil for a few minutes.

If I have any leftover ricotta, I'll mix that into the spread as well.

Oh...I usually use a french bread or a mild sourdough baguette, sliced lengthwise horizontally into two halves. After baking, I just chop into 2 in. pieces.

I make a sinful garlic bread. Melt a stick of butter and mix with 4-5 chopped cloves of garlic (or a few tablespoons of the jarred stuff). Slice a big loaf of Italian bread into individual slices, but not quite all the way through, so they're still attached. Drizzle a couple of spoonfuls between each slice, then drizzle the rest of the butter over the top. Bake until warm - about 20-25 minutes at 375°F. Pull apart to serve. Enjoy!

You could slice the bread lengthwise and divide the butter mixture that way, too. You could use less butter but deliciousness might diminish. ;-)

Also, roasting a bulb or two of garlic in the oven, drizzled in olive oil and wrapped in foil, for an hour or so at 375 makes an excellent and easy spread for bread, and that way the butter is optional.

Last weekend I made a citrus butter log that got rave reviews

1 stick of butter room temperature
1 teaspoon orange zest
1 teaspoon lime zest
1 garlic clove finely minced

Mix all together in a small bowl. Either shape it into a log between wax paper or spread into small ramekins and chill until hardened.

Thank you all so much. My mouth is watering just reading the ingredients, and especially seeing Ann's pic. Lots of great ideas.

This is really a wonderful recipe (it was a winner at the Gilroy Garlic Festival several years ago) and if you wanted to prepare it ahead and heat at the last minute, I guess you could shorten the heating time in the oven and pop it under the broiler.

GILROY GARLIC BREAD

3/4 cup (1 1/2 sticks) butter, room temp
3/4 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons mayonnaise
3 large garlic cloves, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon (generous) dried oregano, crumbled
1 1-pound loaf French bread, halved lengthwise

Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.)

Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread.

Preheat broiler. Broil cut side up until golden brown, about 2 minutes.