Sunday, January 10, 2010

Cheesy Bread

I did not take any pictures of this recipe, nor did I measure anything, but it was so good that I wanted to share it with you anyways. This is sort of adapted from the Pioneer Woman's cheesy olive bread, but is less decadent, more of an everyday cheesy bread if you will. You can use this method and twist it however you wish to make bread with things you have on hand or to go with your meal. We happened to have a hunk of smoked gouda in the fridge, so I (ok, my father actually did all the work, I just supervised) grated about a cup and a half of the cheese. Then we mixed the grated cheese with a dollop of mayo and a dollop of sour cream. And because we were having it with chili, we added a few sprinkles of paprika and chili powder and a good grinding of fresh black pepper. For an italian meal I would add some basil and oregano. I was also thinking that it would be super tasty to chop up some artichoke hearts and mix them in. Anyways, after you have the cheesy goodness mixed up, spread it on store bought french bread. Use your judgement as to how much bread you need. We cut a good sized loaf in half and then split the half down the middle and spread the cheese on each side, ending up with 2/4th of the loaf cheesy and the rest plain. You want a good layer of cheese on the bread, but not necessarily giant mounds of cheese. The giant mounds of cheese are for when you make this. But back to the everyday cheesy bread, bake it in a 350 degree oven until the cheese bubbles and starts to brown. It really is delicious.

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