Cheesy pull–apart bread is a perfect party appetizer. If you do not want to bake bread from scratch, buy a sourdough bread and this crowd-pleaser appetizer will be easy to serve to your guests. As sourdough bread is made without baker’s yeast, the texture is dense making it suitable to hold the stuffing while the crusty exterior keeps the bread intact. A classic sweet pull-apart bread that is eaten as breakfast or dessert is Monkey Bread.
This recipe is a savory pull-apart bread. The bread is stuffed with caramelized onions, roasted garlic, crispy bacon bits, and cheese. Get that gooey savory goodness every time you pull a portion apart.
This recipe takes about 1 hour to make. Serves 8 to 9.
• 1 mini sourdough french bread
• 6 to 8 tbsp butter, melted
• 1 bulb of garlic, roasted
• 1 medium yellow onion, diced
• 4 strips of bacon, cooked and chopped or broken into small pieces
• 2 tbsp olive oil
• 1 lb of Monterey Jack cheese, grated
• chopped parsley
Preheat oven to 350°F.
Drizzle some olive oil in a frying pan over medium heat.
Add onions and sauté for about 5 minutes.
Turn the heat down to low and caramelize onions for 20 minutes.
Squeeze out roasted garlic from the peel into the melted butter.
Make crisscross slices, about 1 inch apart on the bread but leaving 1/4 inch at the bottom to keep the bread intact. Be sure not to cut all the way through the bread.
Place the bread on a baking sheet lined with aluminum foil. The foil will be used later on to wrap the bread.
Carefully pour the butter-garlic mixture on top of the bread making sure the mixture seeps through the crevices. You may use a spoon to help in the crevices.
Stuff the crevices with bacon and caramelized onions.
Spread grated cheese on top making sure you also stuff the crevices.
wrap the bread in the aluminum foil.
Place it in the oven and bake for about 15 to 20 minutes.
Open the foil to uncover the top of the bread and bake it again in the oven for about 15 minutes.
Take the bread out from the oven and transfer to a platter.
Sprinkle chopped parsley on top.
Serve with a knife on the side which can help cut each piece.
Ideas And Tips:
• For the bread, you may also use focaccia, baguette or artisan loaf.
• You may also use mozzarella, cheddar, Emmental, Gruyere, Gouda, fontina, or provolone for the cheese.
images – https://www.youtube.com/watch?v=5X90gdnHYYk