SUNDAY SUPPER MENU
Feed-a-Crowd Southern Lasagna
Wedge Salad with Blue Cheese-Ranch Dressing
Pull-Apart Garlic-Herb Bread
Coffee and Cream Blondies
PULL-APART GARLIC-HERB BREAD
Makes 8 servings
1 (1-pound) loaf sourdough bread
1 cup unsalted butter, softened
1 cup chopped mixed fresh herbs (such as basil, oregano, and thyme)
6 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 cups shredded Gruyère cheese (about 8 ounces)
1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
Using a large serrated knife, make cuts in bread 1 inch apart, cutting to within ¾ inch
