Cheese and onion pull apart bread

This recipe had been doing the rounds on Pinterest a while back and I had bookmarked it then. I did make it once, since it had all things yum and was too good a recipe to keep for another day. It was so easy to put together and I did take pics with the intention of blogging it, but like loads of my recipes, this one got lost among those Picasa folders.

Yesterday I made this for dinner and that's when I realised I hadn't blogged it. Searched around and found the folder. Its a perfect appetiser idea, or if you want to serve bread with soup, then this is most certainly it. Its not something you'd want to have on a daily basis but once in a while its a treat and you deserve it. Make this if you want to feed about 5 to 6 people and like I said before its a great appetiser idea, where you can just tear and share the bread. 

The first time around I managed the whole thing on my own, but yesterday with the slicing and stuffing, I found it a bit difficult without an extra pair of hands. Ro, much to my annoyance, couldn't remember ever eating the bread. Sometimes I wonder why I even bother to try new things. Well to be honest its more for my benefit, but that's rant I shall leave for another time.

What's everyone's plans for New Years. No crazy party this year for us, just gonna chill out at my sister in laws place with some Champagne and good food, and maybe if we are up to it, head out to a club (just the ladies that is). Before signing off, here's wishing you all a Happy New Year and may you have a year filled with all goodness possible. 

PS: If you want to win a mini fridge for your home, don't forget to enter the giveaway

Recipe adapted from here

 

Sourdough bread- 1 loaf (I used a French Boule)

Cheddar cheese- 250 gms, thinly sliced (if you have a cheese slicer that's best)

Butter- 1/2 cup (i used a mix of garlic butter ans salted butter)

Green/ spring onions- 1/4 cup, roughly chopped

Poppy seeds- 1 1/2 tsp

 

Preheat the oven to 176C and line a baking sheet with aluminium foil.

Slice the bread lengthwise and widthwise without going all the way to the bottom. Don't fret about it too much, it doesn't need to be of equal size and such. Do whichever size is convenient, just make sure you don't go all the way through to the crust.

Place the bread on the foil and insert the cheese slices into the sliced crevices of the bread. Try stuffing it as deep as possible and between all the cuts.

Melt butter in the microwave and into it add the spring onions and poppy seeds.

Pour this on top of the bread as evenly as possible.

Wrap the bread with the foil and bake for about 15 minutes.

Unwrap the bread and continue baking for another 10 minutes or till all the cheese has melted.

Serve warm.

 

Notes: Original recipe calls for mushrooms as well. if you want to do so then saute 250gms of finely chopped mushrooms in 1tbsp of butter for about 3 to 4 minutes or till they start to sweat. Then add about 1/2 tsp of garlic powder and continue cooking the mushrooms till all the water has evaporated.

Transfer on to a plate and leave aside to cool. And just after you insert the cheese slices, pour the mushroom over the bread, again trying to stuff in as much possible between the cuts.

I have adjusted the measurements according to what the French boule could take. 

The cheese in the original recipe is Provolone. I couldn't get them here, so used Cheddar and it worked just fine. I also tried it with Gouda, but it wasn't up to mark.