This is Cheesy-Melty-Onion-Garlic-Love weekend.
Stuffed Italian Bread is like onion-garlic bread on crack. Highly snackable, highly addictive, you find yourself unable to stop pulling those cheesy bread pieces and licking your fingers good after devouring each piece.
Trust me. Your friends will go crazy over it.
The only problem with it is those few agonizing moments of waiting for the bread to cool down a bit while drooling at the melted, gooey cheese between those oh so delicious cracks just so you don't burn your mouth when you do eat it. It's a real test of self restraint for those few moments.
STUFFED ITALIAN BREAD
recipe adapted from Monster Mama
1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and monterey jack.)
Preheat the oven to 350 F.
Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.
Bon appetit, tout le monde!
Hot, gooey, melting and very very tasty....
I think I'm in love...
What are you waiting for?
Stop counting those calories and just DIG IN!
You'll thank me for it.
30 seconds and 6 hands later....
Have a nice weekend, everyone!
Update: I would like to give a big hearty shout out of Thank You to Monster Mama for this sharing this brilliant idea, to theKitchn for including it in their delicious links list and everyone else who liked this recipe post and took the time to check out my blog. Quite honestly, I am pleasantly overwhelmed and amazed by the response it received. Never in my wildest dreams did I expect it to climb to the top of the current favorite list on Foodgawker when I submitted the post. Thank you, everyone!
Omg this looks so good :)) I wish it not yum yum yum
ReplyDeleteThank you, Turmeric n Spice =) Just close your eyes, take a bite and the rest is history!
DeleteThis really looks finger-licking amazing! And I'm sure waiting for it to cool was absolute torture!
ReplyDeleteWaiting was the hardest when all you want to do was start eating. =) Thanks for dropping by, Chung-Ah.
DeleteThis looks heavenly!
ReplyDeleteThank you, Angie :) Hope you enjoy it!
Deletei LOVE this... I make something similar every Christmas. I add some lemon & mustard into the butter mixture and add some red onion & ham into the cheese mixture/cracks. Perfect Christmas Morning! :) yum......
ReplyDeleteThe original recipe also added a little bit of lemon juice. There is just something so good about mixing butter with mustard and adding ham or bacon takes it up a notch! What a wonderful way for your family to wake up to on a Christmas morning, Christin Schmidt =) Thanks for dropping by!
DeleteSounds awesome, too, Cristin! Recipe?
DeleteThis, this is pure genius. I am going to make this for Thanksgiving and change the cheese to gruyere. OMG I'm drooling on the keyboard.. Maybe I'll do one with blue cheese and mascarpone stuffed into those criss-crosses. I wish you great success for all of your future posts and keep up the yummy creativity, you have inspired me. I write this as a person who has just lost 45 pounds and then,,,,, I read this. Alas, I fear I shall reaquire a couple of those pounds.
ReplyDeleteWhoever started this whole cheesy pull-apart bread is a genius indeed! I appreciate your wonderful comments, Stevi. You have also inspired me to keep up this blog, along with everyone else who visits it. I think it's okay to indulge a little bit once in a while moderately. :) Hope you enjoyed it!
DeleteThere is no way this would even make it out of my kitchen past me.
ReplyDelete(i also have contemplated this recipe with gruyere)
Yuuuuuum
Gruyere sounds delish! Absolutely! The more gooey, the better! :)
DeleteI just have one question! When i am wrapping the folie - should it cover the entire bread?? Like it is packed in folie?
ReplyDeleteYes, you have to cover the whole loaf of bread with the foil and seal it. I think the reason for this is that it traps the heat inside and melts the cheese well, plus it also prevents the top of the bread from browning too quickly.
Deletesuper.
ReplyDelete:) Thank you, Mazes. I totally agree. This will be a big hit with your family and friends.
DeleteJust made this tonight with some low carb damper and ohh my wow! You are so right that the work is worth it. This will be a hit next time I have a dinner party.
ReplyDeleteThanks !
Very happy to hear that, Hayley French! It is indeed a keeper, this recipe.
DeleteThanks for dropping by! :)
I just made this.. didn't have poppy seeds, substituted the oil with vegetable, the cheeses were sharp cheddar, and white sharp, and substituted the mustard with spicy brown. It was really good! :D Thanks!
ReplyDeleteIt's unbelievable!!!!!!!!!!!!I made it and everyboby gone CRAZY!!!!!!All were thrilled with the presentation and taste!!!!!!!!!!!!Almost everyone asked for the recipe!!!!!!!!!!!!!Thank you very much!!!!!!!
ReplyDeleteThis stuff is so delicious. :) I just made it for a football game. We wanted to be able to keep it warm, so we used the crock pot. It worked out great, so I thought I'd share what we did.
ReplyDeleteCut the two ends off ot the loaf and Xed them separately (so it would fit in our round crock pot :) )
made everything according to recipe, then stuffed the bread in the crock pot and put the two ends (stuffed with stuff) on top.
We then cooked it on low for a couple of hours. It was perfect! The bread didn't get soggy as we feared it might, it actually crisped up. THe cheese was melty and gooey, and it made it totally easy to transport to the game and keep hot for tail-gaiting. :0) Perfect!
I should get myself a crock pot one of these days. :) Thank you for your comments! Really appreciate it!
DeleteMade this tonight.
ReplyDeleteVery nice. Nomnomnom.
Thank you, Lindsay!
DeleteI am eating this as i type this.....holy guacamole is it good! Thank you for the recipe, it is amazing!
ReplyDeleteThanks. Happy that you liked it! It does get addictive, doesn't it? :)
DeleteHas anyone tried to make this ahead, get it to the point of wrapping in foil and then refrigerate... I am trying to get things done in advance for a party.
ReplyDeleteI think it's okay to prepare it the night before or a day ahead for a party. That way, the bread will absorb more the flavors of the dressing. Let me know how it turns out. Thanks for stopping by, Dustin. :)
DeleteWow, thanks for getting back to me so quick, I'm going to get it ready tonight for an appetizer tomorrow, i'll let you know how it goes. Thanks!
DeleteThis is really yummy !! Thanks for sharing. If I can't get the Italian bread, what shall I use ? If I want to make this recipe, I have to bake an Italian bread then only then I can make this delicious cheesy bread. Thanks to Dustin, so I will prepare it at night and keep in the fridge and bake it in the morning as you know it will take sometime before it is done as everyone is on the rush to work or sleep late on holidays !!
ReplyDeleteThank you, Mrs. Lee. You can use other breads like sourdough bread, country bread or any bread similar to a thick Italian bread. The original recipe also used french bread. Buying bread will definitely save a lot of time and trouble. Hope you and your family will enjoy it! :)
DeleteThis is a WONDERFUL recipe! I added a little more garlic, used Gouda and Havarti cheeses, and my family (hubby and 3 adult children) went nuts! Now they want it for every get-together, movie night, Flag Day, Arbor Day - these people will celebrate anything to get the stuffed cheese bread! LOL! In this family of picky eaters, it's great to have something everyone agrees on! Thank you!
ReplyDeleteI adore you. That's all...I adore you.
ReplyDeleteThis is just awesome !
ReplyDeleteWill definitely try this very soon !!
Does it travel well? I want to make it to bring to a party that is less than 30 minutes away and I don't want to have to use the host's oven.
ReplyDeleteI made this tonight! I didnt do the criss cross thing because my knives are bad lol. It came out great! next time I will cook it a big longer though so everything gets perfectly melty!!!!!
ReplyDeleteI am officially adding this to my appetizer list for this Christmas!
ReplyDeleteHi, did you use fresh minced onion or from a shaker? I think it comes in a shaker in the spice aisle...but I think you would use fresh, right?
ReplyDeleteHello Nic,
DeleteYes, I used fresh onions and garlic when I made this. Dried onions might work (I haven't tried it) but fresh is always best.
I am soo making this for dinner on Sunday!! Yummilicious this is! I think I'll use mozzarella and Parmesan instead. Thank you!!! :D
ReplyDeleteThis looks so good. Definitely will be trying this.
ReplyDeleteI am having my Christmas with two of my best girlfriends tonight and I am always using them as my guinea pigs for cooking and baking. I am making a penne bake and this would be an AMAZING appetizer!! I am going to make some marinara sauce to dip it in! Thanks for this awesome recipe!
ReplyDelete-Kayla
It's almost 1AM and all I want to do is run to the nearest grocery store to get the stuff to make this...looks AMAZING!!!
ReplyDeleteLooks amazing. One minor note: Your recipe says parsley, but your photos show cilantro.
ReplyDeleteI always confuse the two herbs because in the supermarkets here, we call them Kinchay and Wansoy and not in their English names. Thanks for clarifying that. I think both herbs would work great with the recipe. :)
DeleteI'm making this tonight for our Saturday night dominoes game....I'm thinking about putting small diced pepperoni in some of those cuts. Thoughts?
ReplyDeleteNot to be a total party pooper, but I am going to try this myself. Changes will be to use vegan butter and Daiya "cheese" shreds, a mixture of mozzarella and cheddar. I am allergic to dairy so I have learned to adapt.
ReplyDeleteGreat collection of yummy and tasty recipes. I just came across to this blog and became a big fan of it in couple of minutes. I would like to recommend this website to my friends also. Summer Sausage
ReplyDeleteThank you, Sausage :)
DeleteDone this couple of times delish!!! Making it again tonight!!! Yummy!!!
ReplyDeleteI want to do this with my Mom but we don't have dijon mustard, poppy seed and parsley. And I can't wait for tomorrow to do this. What are the alternatives to those? Can I replace parsley with basil leaves?
ReplyDeleteThanks!
You can use whatever herb, filling or cheese you like or you have at the moment. I've also seen pizza versions of it where you add pizza toppings or green onions or bacon. It's really up to you. Try to experiment with different flavors, Jan. It's very versatile this stuffed cheesy bread! :)
DeleteThank you!
Deletedoes this reheat well in the microwave? I wanted to make it the night before and don't have access to an oven the day-of? Is it even good reheated?
ReplyDeleteJust made this tonight, I didn't have all the ingredients and substituted a few things but it was amazing! ! I ended up using a loaf of homemade butter bread to do a second, they blew through the first one in record time!
ReplyDeleteOh I can't wait to make this one.. It's kinda mouth watering one! Recipes and Delicacies
ReplyDeleteI mede this yesterday! this is good!
ReplyDeleteHi there...
ReplyDeleteMy name is Jess, and I manage all of Pillsbury's social media platforms. A few days ago, I discovered a pin that led me to your site - and to your amazing, cheesy-delicious food idea! We actually make a refrigerated French Loaf, so I'd love to share your idea on on social platforms, if you're game.
I feature a ton of blogger-created content - and our fans love it! I'll just grab an image from this page and link back to it so people will be able to find all the yummy details.
If you're interested, just send me an email: jess.wangsness@genmills.com.
Thanks!
Cheers,
Jess
This comment has been removed by a blog administrator.
ReplyDeleteGreat post, this looks divine! This is my first time here but I will be back!
ReplyDeleteI am trying it out tonight because how good it looked and sounded. I'm a chef and OMG My BBQ tonight will be a hit.
ReplyDeleteA compliment coming from a real chef? That just made my day. :) Thank you, Brent Hobbs. Hope you guys enjoyed it!
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