Friday, October 19, 2012

Stuffed Cheesy Bread on Crack


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!

86 comments:

  1. Omg this looks so good :)) I wish it not yum yum yum

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    1. Thank you, Turmeric n Spice =) Just close your eyes, take a bite and the rest is history!

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  2. This really looks finger-licking amazing! And I'm sure waiting for it to cool was absolute torture!

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    1. Waiting was the hardest when all you want to do was start eating. =) Thanks for dropping by, Chung-Ah.

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    1. Thank you, Angie :) Hope you enjoy it!

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  4. i 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......

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    1. The 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!

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    2. Sounds awesome, too, Cristin! Recipe?

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  5. This, 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.

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    1. Whoever 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!

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  6. There is no way this would even make it out of my kitchen past me.

    (i also have contemplated this recipe with gruyere)
    Yuuuuuum

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    1. Gruyere sounds delish! Absolutely! The more gooey, the better! :)

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  7. I just have one question! When i am wrapping the folie - should it cover the entire bread?? Like it is packed in folie?

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    1. Yes, 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.

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    2. love the recipie it makes my day

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    1. :) Thank you, Mazes. I totally agree. This will be a big hit with your family and friends.

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  9. Just 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.

    Thanks !

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    1. Very happy to hear that, Hayley French! It is indeed a keeper, this recipe.
      Thanks for dropping by! :)

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  10. 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!

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  11. It'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!!!!!!!

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  12. This 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.

    Cut 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!

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    1. I should get myself a crock pot one of these days. :) Thank you for your comments! Really appreciate it!

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  13. I am eating this as i type this.....holy guacamole is it good! Thank you for the recipe, it is amazing!

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    1. Thanks. Happy that you liked it! It does get addictive, doesn't it? :)

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  14. Has 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.

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    1. I 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. :)

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    2. Wow, 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!

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  15. This 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 !!

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    1. Thank 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! :)

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  16. This 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!

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  17. I adore you. That's all...I adore you.

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  18. This is just awesome !

    Will definitely try this very soon !!

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  19. 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.

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  20. I 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!!!!!

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  21. I am officially adding this to my appetizer list for this Christmas!

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  22. Hi, 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?

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    1. Hello Nic,
      Yes, I used fresh onions and garlic when I made this. Dried onions might work (I haven't tried it) but fresh is always best.

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  23. I am soo making this for dinner on Sunday!! Yummilicious this is! I think I'll use mozzarella and Parmesan instead. Thank you!!! :D

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  24. This looks so good. Definitely will be trying this.

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  25. I 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!
    -Kayla

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  26. 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!!!

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  27. Looks amazing. One minor note: Your recipe says parsley, but your photos show cilantro.

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    1. I 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. :)

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  28. I'm making this tonight for our Saturday night dominoes game....I'm thinking about putting small diced pepperoni in some of those cuts. Thoughts?

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  29. Not 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.

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  30. Great 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

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  31. Done this couple of times delish!!! Making it again tonight!!! Yummy!!!

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  32. I 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?

    Thanks!

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    1. 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! :)

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  33. does 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?

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    1. Did you end up trying it? I want to do the same thing

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  34. Just 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!

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  35. Oh I can't wait to make this one.. It's kinda mouth watering one! Recipes and Delicacies

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  36. I mede this yesterday! this is good!

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  37. Hi there...

    My 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

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  38. This comment has been removed by a blog administrator.

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  39. Great post, this looks divine! This is my first time here but I will be back!

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  40. I 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.

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    1. A compliment coming from a real chef? That just made my day. :) Thank you, Brent Hobbs. Hope you guys enjoyed it!

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  41. WOW!!! I can hardly wait to make this!! Looks divine!! My kids will eat this up as a meal! I had better make a couple of them!!! Thanks!!!

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  42. i tried this recipe and it came out amazing. an alteration i made was to add chicken to the stuffing and it served as a proper meal. thoroughly impressed though
    2 thumbs up!

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  43. ISSO NÃO É DELICIA!!!! É PERDIÇAO.

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  44. This Facebook page stole your recipe: https://www.facebook.com/pages/I-love-showing-my-personality-in-my-cooking/494627007280883?filter=3 They even posted your picture as their own

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    1. I was really sad to see this. She/he didn't even ask for permission to use my photo before posting it on her/his page. Thank you so much for the heads up, Robert. I appreciate it a lot. I also commented on the facebook link you sent me. I bet most, if not all of the photos there were probably taken from other sites too without their knowledge.

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  45. Is it ok to use normal mustard i could not find the kind you had listed???

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    1. I think that normal yellow mustard should work fine though it's a little more acidic than Dijon mustard. A mix of yellow mustard and mayo also sounds good to me. Please let me know how it turns out. Thanks for dropping by, Nicolas! :)

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  46. I saw this wonderful picture/recipe some months ago in Pinterest, then I found your blog (this one, ..I instantly loved it) and then I saw it again (a few minutes ago) in another place that wasn't yours... it is terrible that some people just take (steal) contents from the original authors, but fortunately here you are and you are wonderful! just like your food, your pictures and... YOU! the original one :) Congratulations for all your hard work, you are an inspiration! I still have to try this one, it looks so delicious :D

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    1. Thank you, Kaz! That's the sweetest thing to say really, best thing I've read all week. ^^

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  47. This was a big hit at the New Year's party I was at. We started talking about all of the sandwiches that could be made like this. Rubens were the top idea.

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  48. Just as all the other folks commented, this looks sooo good. I was just wondering why you omitted the lemon juice and any ideas of what to do with the bottom crust that is left after the center goodness is all eaten up? :)

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    1. Hey there...just wondering if you saw my previous comment and thanks!

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    2. Hello christinalfrutiger,
      Thanks for the question. As I've made this a long time ago, I don't remember much why I didn't include lemon juice. It could have been that I didn't have it at hand when I made the cheesy bread. I didn't think it affected the recipe so much when my colleagues and I ate it. It still tasted great without it. You can try the original version made with little lemon juice and see the difference. Let me know how it goes. As for the remaining bottom crust, one idea could be to tear it to smaller pieces and add it to soup as a thickener. Or you can make croutons or top it with cheese to go with french onion soup. Hope this helps! Thanks for dropping by!

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  49. What a way to write and describe the recipe, it seems like you really enjoyed the experience... Good for you! :)

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  50. This looks amazing!! Could you substitute celery seeds for the poppy seeds? And would that be ok with bacon?

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  51. Im so going to throw this baby together as soon as im able to.

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  52. This sounds yummy! I was just wondering how the poppy seeds come into the picture... In my country poppy seeds are used especially in desserts, so i associate it with sweet flavors. Does it really go well with this?

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    1. The poppy seeds are awesome in this. I usually add more parsley and onion than the recipe calls for, and it always turns out great!

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  53. I've made this a few times now, with a few substitutions. Mustards with whole seeds are a good option when you don't have poppy seeds. Different breads and cheeses give you unlimited possibilities. Tonight I had no onion or parsley, so I'm using dried leeks. Mmmm!

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  54. I make this all the time and it's my daughter's favorite side dish! Sooooo yummy! (Also a big hit at potlucks!)

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