Warm, cheesy bread perfect for a fall night! There is nothing more delicious than a loaf of sourdough bread that's been spiked with half-a-pound of jack cheese! My mother-in-law shared this fantastic recipe with us, and we've found it's wonderful with soup, chili or as a standalone appetizer. Because it's cut into chunks before baking, it's easy to pull it apart right at the table. Make two - and you might just have enough!
1 loaf round sourdough bread, unsliced
1/2 pound grated jack cheese (1 eight-ounce package)
1/2 yellow onion, cut into thin slivers
1/2 cup chopped parsley
4 tablespoons butter, melted
1. Preheat oven to 350° F.
2. Cut bread into horizontal slices, about 1 inch apart, stopping before you cut through the bottom of the loaf.
3. Cut bread in the opposite (vertical) direction in the same manner, creating diagonal shaped cubes, taking care not to cut through to the bottom.
4. Carefully stuff the space in between each cube with cheese, onions and parsley, then drizzle with melted butter.
5. Wrap in foil and place in the oven for 20 minutes. Unwrap the top of the loaf and bake for 15 minutes more, to crisp up the crust. Serve immediately.
- By Alison Needham