Well Dined


SRC – Cheesy Pull-Apart Bread from A Spoonful of Thyme

Well Dined | Cheesy Pull-Apart Bread

It's Secret Recipe Club time again!  This month, I was assigned A Spoonful of Thyme.  I enjoyed the story she tells about her grandmother and the pies, and how she talks about mealtime being an important bonding time.  I can tell that family is very important to her!

I went in this month with a mission, because I was hosting a game night and needed an appetizer or snack.  I considered this Zahtar Flatbread and these Bar Eggs, and was even distracted by a couple of desserts - Coconut Cream Bars and Poached Figs.  But in the end it could only be the recipe that hooked me immediately - Cheesy Pull-Apart Bread.  I'd seen this floating around the internet and hadn't tried it yet; this was the perfect opportunity!

Well Dined | Cheesy Pull-Apart Bread

I ended up going shopping at 1:00 AM (long story) and there was no working the bread counter.  So when I saw that all of the crusty breads were pre-sliced, I ended up having to go with a baguette.  It worked out okay, but I would have preferred a regular loaf.  Anyway, cut the bread in a crisscross pattern (but not all the way through the bottom) and stuff with cheese slices.  This is a bit of a process, but I found it relaxing - kind of like meditation.

Well Dined | Cheesy Pull-Apart Bread

Next, stuff cooked bacon into the cracks along with the cheese (I used real bacon bits for ease).

Well Dined | Cheesy Pull-Apart Bread

Then, top with a mixture of melted butter, olive oil, garlic, mustard powder, scallions, and parsley.  Wrap in foil, then bake until the cheese is melted - yum!  Pull apart, stuff your face, and enjoy!

Cheesy Pull-Apart Bread
adapted from A Spoonful of Thyme
(use 1/4 of the cheese and bacon, and 1/2 of the butter mixture for a baguette)

1 loaf crusty bread
1 stick butter, unsalted, melted
2 tbsp olive oil
1/4 cup green onion tops, sliced
3 cloves garlic, crushed
1/4 cup chopped fresh parsley
1/4 tsp dried mustard
8 oz Monterey Jack cheese, sliced
8 oz White Cheddar cheese, sliced
4 slices of bacon, cooked and crumbled (or real bacon bits)

Preheat oven to 375 deg F. Place a large piece (big enough to wrap the bread) of heavy duty foil on a baking sheet.

With a bread knife, slice the bread diagonally in both directions to create a crisscross pattern, being careful not to cut all the way through.

Place the bread onto the foil and stuff with cheese.  Slide one type of cheese into the cracks in one direction and the other cheese in the cross direction, to make sure that every cube has some of both.

Use your fingers to push the bacon into the cracks.

In a small microwave safe bowl, melt the stick of butter.  Add the oil, green onion, garlic, dried mustard, and parsley.  Mix well.  Drizzle the mixture over the bread making certain that some goes into the cracks.

Wrap the foil around the bread and bake for 10 minutes.  Then, open the foil so that the top is visible. Bake for another ten minutes so that the cheese gets bubbly.  Serve warm.

One Year Ago - Fish Tacos with Chipotle Mayo and Coleslaw
Two Years Ago - Farmers Market Pastas
Three Years Ago - Spring Pizzas
Four Years Ago - Coconut Pancakes
Five Years Ago - Chicken with Peanut Sauce

Comments (6) Trackbacks (0)
  1. Thank you for visiting my blog this month! I hope your group enjoyed the bread as much as we did. I am thinking I may just try a baguette next time… I am curious how the sourdough of the baguette worked out.

  2. I think I will stuff my face….thanks for the recipe.

  3. I have a recipe that is similar to this — but I will be trying this one next time! Great pick! I had fun cooking with you again this month!

  4. Oh this looks so good I could eat way too much of this.

Leave a comment

No trackbacks yet.