Excellent idea: I like it! However, I wanted the primary flavor to be garlic, not scallions. I applied the triple garlic technique devised by ATK for garlic mashed potatoes. A handful of garlic, pressed and poached in the butter; several cloves ground with salt into a paste; and a couple small cloves pressed raw into the cooled savory mix. I swapped scallion for 1 Tbl chopped rosemary to keep the color but change the flavor. Marvelous! I heart ATK! I also changed butter to 50/50 with a mild olive oil. Next time, I'll use all olive oil, as I felt the butter clashed and overwhelmed the cheese and savory ingredients. I think I'll prefer a "ciabatta"-like experience. I'll set aside the time to use my sourdough starter for the bread. Still, the recipe as written is very good. Thank you for posting it.
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