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LOCATION: Recipes >> Appetizers >> Cheese-Stuffed Bread

Print this Recipe    Cheese-Stuffed Bread

1 lb round or oval French bread, unsliced
12 oz cheese, shredded or diced (Havarti, Fontina or Svenbo)
1 oz blue cheese, blue creme or any soft ripened cheese, crumbled
1/4 cup chopped fresh herbs (basil, rosemary, oregano, thyme, dill, parsley)
1/4 cup green onion, finely chopped

With curved fruit knife, remove center from loaf of bread in one
piece, leaving 1-inch shell; set shell and center aside. In large
bowl, combine cheeses, herbs and onion and toss to mix thoroughly.
Spoon about 1/3 mix in bottom of bread shell. Using serrated bread
knife, carefully cut reserved center of bread into 2-inch squares,
keeping shape intact. Replace in bread shell. Press remaining
cheese into all openings between pieces.

Place on baking sheet and heat in 325F oven for 15 minutes or until
cheese melts. Best when eaten hot.

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