Crudites With Green Goddess Dressing
|Button mushroom caps||3 Pound, drained, rinsed (Small Sized, 1- To 1 1/2 Inch-Diameter)|
|Asparagus/Broccoli cut into small flowerets / small carrots peeled / edible-pod peas strings removed for some / each||2 Pound, tough ends removed|
|Romaine lettuce leaves||50 Small, washed and crisped (Inner Leaves From 3 Or 4 Heads Romaine Lettuce)|
|Green goddess dressing||2 Tablespoon|
Arrange mushrooms, asparagus, and romaine in a basket.
Serve dressing in a bowl and dip vegetables into it.
Allow 2 or 3 pieces for a serving (presented alone, this makes 15 to 20 appetizer servings).
Alongside center of loaf and pull free in a single piece, leaving a 1/2 inch-thick base in shell.
Around rim of shell, make cuts 1 1/2 inches deep and 1 1/2 inches apart.
Cut bread from center of loaf into 1/2-inch-thick slices.
Mix oil and garlic.
Brush inside of shell with about 3 tablespoons of the oil; brush bread slices with remaining oil.
Place cheese with rind (or trim off rind, if desired) in bread shell, trimming to fit.
Place filled shell and bread slices in a single layer in a 10- by 15-inch rimmed baking pan.
Bake in a 350° oven until bread slices are toasted, about 10 minutes.
Remove slices to a rack to cool.
Continue baking filled shell until cut edge of bread is golden and cheese is melted, about 10 more minutes.
Place filled shell on a board; surround with toasted bread slices to dip into melted cheese.
When all bread slices have been eaten, snap off crisp pieces from edge of shell for dippers.