Topped Breads

Herb and Cheese Bread:

1 loaf French bread
1/4 C. butter
1-8oz. package cream cheese, softened
2 Tbsp. minced parsley
2 Tbsp. coarsely chopped walnuts (leave these off if you're bringing this to my house, or any party I will be at....even if you're unsure I'll be there.)
1 Tbsp. dried thyme (3 Tbsp. fresh) or rosemary

Preheat oven to 400 degrees. Split bread lengthwise & butter both sides. Mix together remaining ingredients and spread on bread. Put loaf together again - wrap in foil and bake 20 minutes. Leave bread togethr; using a serrated knife cut bread into thick slices. Wrap in a clean dish towel to keep warm.

Quick Pesto Loaf:

One container prepared pesto - 1 loaf French bread. Preheat oven to 400 degrees. Split bread length wise - spread pesto on both sides. Put bread back together, wrap in foil and finish as above.

Crusty Olive Loaf:

2 Tbsp. pine nuts
1/2 lb. calamata olives, pitted and coarsely chopped
1 loaf French bread
butter
2 Tbsp. rosemary
1 clove garlic, minced
1 1/2 Tbsp. olive oil
pinch of black pepper

Preheat oven to 400 degrees. In a small skillet toast pine nuts in a little butter. Split loaf lengthwise and butter both sides. Pit olives (with pitter) & chop - put them & all remaining ingredients into food processor, pulse until mixture is a thick paste. Spread mixture on both sides. Put bread back together, wrap in foil and finish as above.