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Cheesy Bread Florentine (Buca di Beppo Copycat)


Cheesy Bread Florentine (Buca di Beppo Copycat)


1 large loaf of French bread
1 ¾ jars Alfredo sauce
1 T Dijon mustard
½ T olive oil
2 small garlic cloves, minced
3/4ish bag frozen chopped spinach, thawed and squeezed dry
Tomato, de-seeded and chopped
½ c shredded parmesan
2 c shredded provolone (or Italian blend)
Pepper to taste

Preheat oven to 350 degrees. In a mixing bowl, combine alfredo, mustard, and pepper; set aside. Slice loaf of French bread down the middle. Place bread flat side up on a cookie sheet. In a hot skillet, add olive oil and sauté the garlic until tender and fragrant. Add spinach, alfredo sauce, and parmesan, stirring to mix well. Add tomatoes and remove from heat. Spread mixture evenly over the bread. Sprinkle with provolone cheese. Bake for 25-35 minutes. Slice and serve warm.

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