Title: Oil Bread
Categories: Post2
Yield: 1 servings

1 Fresh-baked Italian bread
-loaf
Good-quality olive oil
Granulated garlic
Freshly ground black pepper
Fresh Romano cheese
Ground oregano
Anchovies; optional

After the bread comes out of the oven, slice the loaf lengthwise into 2
long pieces. Place bread crust-side down. Score insides of loaf with a
knife, then pour oil over top. Sprinkle with garlic and pepper. Grate some
fresh Romano cheese over top, using both the tear-drop and finer sides of
the grater. Sprinkle oregano on top and, if desired, a few anchovies for
good measure. Put the 2 loaf halves back together, smash down slightly,
then slice and serve.

Comments: "A glass of vino (preferably red) complements this delicacy,"
Patricia Marino wrote.

Recipe Source: St. Louis Post-Dispatch - 10-19-1998 From Al Marino,
Chesterfield

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

Converted by MM_Buster v2.0l.