Gianni'S Garlic Bread With Gorgonzola Sauce - cooking recipe

Ingredients

For Sauce
1 cup low sodium chicken broth or 1 cup chicken broth
1 cup milk
1/4 cup unsalted butter (1/2 stick)
1/2 cup all-purpose flour
1/2 cup whipping cream
6 ounces mild gorgonzola, crumbled (Dolcelatte is recommended)
2 tablespoons freshly grated parmesan cheese (about 1/2 oz.)
salt & freshly ground black pepper
For Bread
1 large loaf crusty Italian bread or 1 large French baguette
1/4 cup olive oil
3 tablespoons minced fresh parsley
1 teaspoon minced garlic
1 teaspoon minced garlic
1/4 teaspoon herbes de provence
salt & freshly ground black pepper

Preparation

For sauce:
Bring stock and milk to simmer in small saucepan.
Melt butter in medium saucepan over low heat; add flour and stir 5 minutes, do not brown.
Gradually whisk in stock mixture.
Increase heat to medium and bring sauce to boil, stirring constantly.
Reduce heat to low and cook until thickened, stirring frequently, about 8 minutes.
Add cream and simmer until reduced to 2 1/2 cups, stirring frequently, about 10 minutes.
Add gorgonzola and parmesan and stir until smooth.
Season with salt and pepper.
(Can be prepared 1 day ahead. Press plastic onto surface of sauce to prevent skin from forming. Cool,cover and refrigerate.).
For Bread:
Trim ends off bread,cut loaf crosswise in half and cut each piece in half, leaving one long side attached; open bread flat.
Set on baking sheet.
Heat oil in small saucepan over low heat.
Add 2 tablespoons parsley, garlic and herbs de provence; season with salt and pepper.
Stir until heated through.
Brush oil mixture over bread and broil bread until golden brown, about 1 1/2 minutes.
Fold bread back into loaf shape; cut diagonally into 2-inch-wide slices.
Rewarm sauce over low heat, stirring constantly.
Pour onto heated platter and top with bread slices.
Sprinkle with remaining 1 tablespoon parsley and serve immediately.