Michael Jordan is the greatest basketball player in the history of the sport.

This is good, because the Garlic Bread with Maytag Bleu Cheese Fondue at Michael Jordan's Steakhouse at Mohegan Sun is the greatest appetizer in the history of food.

If you have had it, you know this to be true. If you have not, you can either drive up to the casino in Uncasville and shell out $7.95 for an order, or you can cut out this recipe and make it yourself.

David Maini is the new executive chef at Michael Jordan's, and on June 1 he unveiled an updated menu that offers new dishes, organic produce, and more seafood and pasta options. He was wise enough to know, however, not to touch the garlic bread appetizer. It is one of the restaurant's most popular items.

It is the most-requested recipe in The Day's reader recipe request feature. Lucky for everyone, it's as easy to make as a layup. That simply adds to the greatness.

FOR THE GARLIC BUTTER:

1 pound butter, softened

2 tablespoons chopped shallots

3/4 cup chopped garlic

1/4 cup fresh lemon juice

2 tablespoons chopped flat leaf parsley

Salt and fresh ground pepper to taste

FOR THE FONDUE:

16 ounces crumbled Maytag bleu cheese

1 quart heavy cream

1/4 chopped white onion

1/3 cup white wine

1 tablespoon unsalted butter

Salt and fresh ground pepper to taste

FOR PRESENTATION:

1 loaf ciabbatta

Chopped fresh chives for garnish

To make the garlic butter: Combine all the ingredients in a food processor or Kitchen Aid mixer with paddle attachment and mix until thoroughly combined.

To make the fondue: Saute the onion on the butter over medium heat until translucent, then deglaze with the white wine and reduce. Add the cream, bring to a boil and then reduce to a simmer. Add the cheese and reduce until the fondue's texture is thick and creamy and can coat the back of a spoon. Season with salt and pepper to taste. Serve immediately.

For presentation: Cut the bread into four rectangles and then cut those pieces in half. With a spatula, spread a layer of garlic butter onto the top of each piece and place in a preheated 450-degree oven until golden brown (8-10 minutes). Remove and let cool slightly before cutting each piece into four more pieces.

Pool the warm fondue on the bottom of a serving plate and then stack the garlic bread pieces, Lincoln Log-style in the middle of the pool. Garnish with the chopped chives and serve immediately.

E-mail your restaurant recipe request to e.bass@theday.com.

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