Loaded with indulgent melted cheese, smokey bacon, and just the right amount of spice, this recipe is sure to be a hit at your next get together.
Ingredients
- 1 La Brea Bakery Italian Round Loaf
- ¾ cup mozzarella cheese, shredded
- ¾ cup cheddar cheese, shredded
- 1 cup cooked bacon, chopped
- ⅓ cup pickled jalapeños, chopped
- ¼ cup butter, melted
- 4 tablespoons fresh parsley, chopped
Preparation
- Heat the oven to 350°F. Place both cheeses in a medium bowl along with the bacon and jalapeños. Toss to combine. Set aside.
- Place the loaf on a cutting board and slice into 1-inch slices, careful not to cut all the way through the bread. Rotate the loaf 90°and slice the bread again, creating a cross-hatch appearance.
- Stuff the newly created crevasses of the bread with the cheese mixture.
- Drizzle the melted butter over the entire loaf. Use a pastry brush to brush the top of the bread with the residual butter left in the dish.
- Wrap the loaf tightly with foil that’s been sprayed with a non-stick spray. Place the loaf on a baking sheet and place in the oven. Bake for 20 minutes. After 20 minutes, remove from oven, carefully unwrap the bread, increase the heat to 400°F, and bake an additional 8 to 10 minutes, until crisp and lightly browned.
- Removed from oven. Serve warm.
Recipe adapted from Kristan Raines, The Broken Bread
