Sourdough bread is stuffed with a combination of Monterey Jack and cheddar cheese, drizzled with butter, garlic, and chopped scallions, and baked until the cheese is melty and the bread is tender inside and crisp on the outside. Put a loaf on the table at a party and just watch how fast it disappears!
By Tracey
Cheesy Party Bread
adapted from Taste of Home
(Note: I cut back on the amount of cheese suggested by the original recipe (it seemed plenty decadent enough with 12 oz) but feel free to use a full pound if you want. This is highly customizable so feel free to make it your own!)
Ingredients:
- 1 (1 lb) round loaf sourdough bread
- 6 oz Monterey Jack cheese, shredded
- 6 oz cheddar cheese, shredded
- 1/2 cup (1 stick) unsalted butter, melted
- 1 clove garlic, minced
- 1/2 cup chopped scallions
Directions:
Preheat oven to 350 F. Spray a large piece of aluminum foil with nonstick cooking spray.
Working with a sharp knife, cut the bread into 1/2-1 inch slices – don’t cut all the way through the bottom, you want the bread to stay together. You can come to within about 1/4 to 1/2-inch from the bottom. Turn the loaf and repeat the cuts in the opposite direction. Place the bread on top of the prepared sheet of foil
Shove the shredded cheese in between the cuts in the bread. This takes a little time, but you really want to try to get cheese in as many of the crevices as possible. Combine the melted butter, garlic, and scallions in a bowl, then drizzle the mixture evenly over the bread. Wrap the bread in the foil and transfer to the oven (I cooked mine directly on the oven rack). Bake for about 15 minutes wrapped up, then unwrap and cook for another 10 minutes to allow the cheese to melt.
This is optional, but before serving I sprinkled a little more cheese over the top and popped the bread under the broiler to crisp up the top. Just keep a close eye on it so it doesn’t burn. Enjoy!
