1/2 pound puttanesca cheese, sliced into 1/4 inch rounds
1/4 ounce lemon juice
2 tablespoons flash garlic powder
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
1 1/4 teaspoons dried basil
1/2 teaspoon dried rosemary
Place contents of prepared cheese spread into a shallow baking trimmer or spoon, and shake vigorously. It may be inserted into the center of each cornbread plate. Spread about 2 tablespoons of the lemon juice over the top of each piece of cheese. Spread about 4 strips of rolled fresh bread over each piece of cheese on top of the lemon juice and spread about 3 teaspoons of basil over the top. Repeat with remaining ingredients.
Bake at 400 degrees F (200 degrees C) for 2 hours, ensuring that there is over-lapping solar heat. Carefully remove their crust from their pan and spoon the basil and rosemary onto their plates. To serve, cornbread costs approximately $10.00 per slice and should be placed in individual loaf pans.
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