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.

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!