I usually make this on my outdoor grill and serve with grilled steaks, to save some time prepare the mayonnaise mixture ahead and refrigerate (omitting the tomatoes and adding them in just before spreading on the bread) you should have enough for about 15 slices regular slices of bread depending if you use the small long baguette or the regular size French bread, however if you prefer lots of topping you may want to double the amounts, use only Roma tomatoes and make certain to chop small

INGREDIENTS:

15-18 slices French bread (or as many as needed)

1/3 cup mayonnaise

1 large garlic cloves, minced

1/4 cup fresh grated parmesan cheese

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon fresh ground black pepper, or to taste

2/3 cup shredded cheddar cheese

2 medium Roma tomatoes, finely chopped

freshly grated Parmesan cheese, to sprinkle on top of slices

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F.

Prepare an ungreased 15 x 10-inch baking sheet.

Place the bread slices onto the baking sheet in one layer.

Bake for about 5 minutes on each side or until toasted.

Meanwhile in a medium bowl combine the mayonnaise with garlic, Parmesan cheese, oregano, basil and black pepper.

Mix in the shredded cheese, then the chopped tomatoes.

Spread over the top side of each bread slice.

Sprinkle  tops with Parmesan cheese

Bake for about 8 minutes longer or until bubbly.

Serve warm.

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Taste Tester Notes; this cake will work well using  either 3 cups blueberries or rhubarb

Servings 8-10

INGREDIENTS:

1/2 cup butter, softened

1 1/4 cups sugar

1 large egg

2 teaspoons vanilla or 2 teaspoons almond extract

2 cups all-purpose flour

1 teaspoons baking soda

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 cup buttermilk

3/4 cup chopped walnuts

1-1/2 cups chopped rhubarb

1-1/2 cups fresh blueberries

1 tablespoon all-purpose flour

vanilla ice cream or sweetened whipped cream

TOPPING:

6 tablespoons cold butter, cubed

2 to 3 teaspoons ground cinnamon

1-1/2 cups brown sugar, packer

Test Kitchen Notes; to avoid sticky dough keep the dough refrigerated until just before using, a great addition is chopped Granny Smith apples sprinkled with the nuts around the dough

Servings 8

INGREDIENTS:

1 cup white sugar

1-1/2 teaspoons ground cinnamon

2 (16.3 ounce) cans Pillbury Grands Homestyle refrigerated buttermilk biscuits

1/2 cup chopped walnuts, optional

1 cup packed brown sugar

3/4 cup melted butter

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Generously grease a 12-cup fluted tube pan.

In an extra large ziploc plastic bag combine the white sugar with cinnamon then shake to combine.

Separate the dough into 16 biscuits then cut each biscuit into quarters.

Place the pieces of dough into the bag; seal and shake the bag to coat the dough with the sugar mixture.

Arrange the coated pieces of dough into the prepared pan placing the chopped walnuts (if using) around the dough pieces (you may arrange the dough pieces on top of each other)

In a small bowl mix the brown sugar and melted butter until well combined; pour over the biscuits.

Bake for 35-40 minutes or until golden brown and no longer doughy in the center.

Cool in pan 10 minutes.

Turn upside down onto a serving platter.

Pull apart warm buns to serve.

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