This. Is. The. Best. Ever.
I can’t remember how I happened on the Food Wanderings in Asia blog but I’m so glad I found it.
This is really easy to prepare. The worst part is stuffing the bread without breaking through the tender inside. You’ll want to keep the base intact as much as possible. It’s absolutely worth the effort though.
Another plus is that you can prepare the loaf in advance, seal it in aluminum foil, then just pop the whole thing onto a baking tray and into the oven about twently minutes before youre ready to serve. It’s a fantastic addition to a pot-luck too. Easy to transport and quick to cook once you’re there.
I’d love to be able to post a photo of me pulling apart the delicious sections of bread revealing the buttery, cheesy, garlic and shallot infused treasure hiding on the inside, but I can’t.
No worries though, they left me a few bites but I had to eat them quick, I was scared they were going to reconsider and eat them out of my hands!
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.