I made some cheesy pull-apart bread last year and I was thinking that some oooey goooey bread would be great with some loaded tomato soup on a cold winter’s day. See my Loaded Tomato Soup recipe. I made my own red pepper pesto and added a tablespoon to the soup along with cream, cheese and diced tomatoes. See it’s only taken me 4 months to experiment on my own. I’m sure I’ll have some dum dum moments, but that’s how you learn. I now know I don’t care to use cinnamon. I find that it’s overwhelms the other spices. What do you think? I’d never use cinnamon on this recipe, but you never know someone might try cinnamon and sugar with lots of melted butter. Other alternatives are bacon, green onions, pepper jack cheese. What do you use?
8 cloves of garlic, toasted
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup mozzarella, shredded
1/2 cup fontina, shredded
1/2 cup Parmesan, grated
1/2 cup Romano, grated
2 teaspoons chives, chopped
1/2 teaspoon crushed red pepper flakes, optional
1 round artisan or sourdough loaf
1 stick (1/2 cup) butter, melted
Preheat the oven to 375F. Put garlic cloves on a square cut piece of foil and drizzle with the olive oil. Sprinkle salt and pepper to taste. Wrap it up and bake for about an hour. Let cool.
Lower oven to 350F. Mix cheeses, chives, roasted garlic and a 1/4 teaspoon of black pepper (and red pepper flakes, if using) in a bowl. Place bread on a foil lined baking sheet. Cut strips in bread, but do not cut all the way through. Rotate the bread and cut again. Stuff cut strips with the cheese mixture and drizzle with melted butter. Wrap bread in the foil and bake for 25 minutes. Open foil and bake an additional 10 minutes. Yum Yum!