September 15th is National Cheese Toast Day and my sister-in-law Lu requested my “PLEASE bring THAT Cheesy Bread” recipe. I had it on my to-do list for the blog, and figured this was the perfect time.
TOP Reviews:
Made this tonight to serve with lasagne…..LOVED IT! I’m glad it makes alot because im sure we will be eating it alot.
That was the first thing I questioned when I read “serve immediately”. I definitely will be taking this one day to my son’s house with a ravioli dish. 🙂
Cheese and bread?! Oh yes!! I can never get bored of that combo! This looks amazing Susan, please send me some. 🙂
Of all the different appetizers I’ve made over the years, this one is always the first to go and it is SUPER easy to make. You can use either sweet or sour dough bread, both are tasty! I will usually assemble the Cheesy Breads the morning of the party on cookie sheets and cover with plastic wrap and keep in the fridge. When everyone has arrived at the party I just pop them in the oven and serve them piping hot! If you don’t want the bread to be crunchy, broil them instead of baking them. I’ve tried them both ways and crunchy is better!
Being a cheese addict, this is one of my favorites. Don’t attempt to go lite or fat-free on this recipe, because you’ll be missing the best part! I did have to add a little more mayo to make the mixture spreadable…using high-quality black olives, fresh green onions and the crustiest bread you can find. Rather than slicing the bread into individual portions before baking, I usually cut the baguette lengthwise, bake it whole, and then cut it into bite-sized pieces after it comes out of the oven. UPDATE: 01/06/06- I still have to say that this is the most requested appetizer for every party that I attend. People want to know if the cheesy bread will be there (regardless if we will be)! 1/2 a packet of ranch is really all you need (otherwise will be too salty)…definitely experiment with other toppings such as grilled chicken, sun-dried tomatoes, roasted red peppers, or even a spicy chipotle in adobo kick! Yum.
INGREDIENTS
1 (14 oz) loaf French or Italian bread
1 stick butter, softened
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INGREDIENTS
1 (14 oz) loaf French or Italian bread
1 stick butter, softened
4 green onions, chopped
3 garlic cloves, minced
½ cup mayonnaise
1 teaspoon Worcestershire sauce
⅛ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon paprika
⅓ cup parmesan cheese, shredded
1½ cups sharp cheddar cheese, shredded
½ cup mozzarella cheese, shredded
INSTRUCTIONS
Preheat broiler and place oven rack in middle of the oven. Please use a low broiler setting if you have a choice. Slice loaf of bread in half horizontally. Place bread, cut side up, on a foil lined cookie sheet.
In a large bowl, mix together everything except the cheeses until smooth. Stir in the cheeses and mix well.
Spread cheese mixture over top of loafs and place on the cookie sheet.
Place under the broiler until nicely browned, about 5 minutes. Keep an eye on the bread, since every oven is different. It should be toasted around the crust and the cheese mixture melted and bubbly.
Carefully slice the bread with a bread knife and serve immediately. Enjoy!
Source: Allrecipes.com