Friday, July 23, 2010

Stuffed Cheese Bread w/ Herbs

cheese bread4

The next time someone asks you to bring something to a potluck dinner or BBQ, bring this.

It can be made the day before, it is easy to transport and receives rave reviews every time!

I usually make this with 2 long loaves of bread, or baguettes, but I had this wonderful large round boulle, so used that instead.

Use whatever herbs you have on hand. I always have chives, basil & parsley in the garden, so while I am deadheading the plants, I remember to make this.

Don't skip the arugula, that is what makes this bread spicy and a bit different.

Go for any cheese you like, I like mozzarella, but I don't see why you couldn't use fontina, brie or gruyere.



Here's the recipe:

Take a long loaf of bread and slice in half.
Scoop out the middle, and save the insides for breadcrumbs later.

You will need:
2 tbsp of chopped fresh basil
2 tbsp chopped fresh parsley
2 tbsp green onion (or chives)
2 tbsp of chopped fresh arugula leaves
1 cup of shredded mozzarella (or your favorite cheese)
2 garlic cloves, minced
1/4 cup olive oil
salt & pepper



In a bowl, combine the stuffing ingredients and mound into the hollowed out bread.
Put the lid back on the bread to cover and wrap tightly in aluminum foil.



Bake at 350F for 30 minutes. Wait till cool enough to slice.
I also grill this on the top rack of my grill in the foil and it comes out terrific!

Enjoy!



25 comments:

Melodie Monberg said...

This looks amazing! And I wish at moments like this that I could devour gluten laden bread. It just might be worth the stomach ache it looks so yummy!

Recipe for Delicious said...

I've tried things like this before, but I find the garlic always tastes too raw. Maybe it's just a matter of cooking it as long as you do. My solution is usually to sautee the garlic in a little olive oil to take the edge off before adding it to the mix.
I'll probably be barbecuing at the cottage tonight. Might have to try it!

Kirsten Lindquist said...

WOW! That looks like super yum in my tum!

Jen_from_NJ said...

I want a slice - I love the stretchy cheese and the arugula! What a great way to use up fresh herbs.

elra said...

Love it when the cheese ooze out like that. Good idea for pot luck indeed :)

Dana said...

Like garlic bread but way way better and classier. Love it. Have a great weekend Stacey!

Ingrid said...

That looks delightful! Yum!

Julie said...

Ooh, can you get another loaf of that started? I'm on my way over!

Lana said...

I made several of cheese-stuffed loafs for holiday parties when we lived in Mid-West, and they were devoured. Now, mine were calorie-laden beasts, appropriate for a freezing Ohio night.
But your version complements our Southern California climate much better. And I have a bunch of herbs flourishing on the patio. I'll have to try it first time my College Kritter comes to visit.
Thanks fro the idea!

Lisa from Wilmington, DE said...

Wonderful! How great it is to have something so simple be so decadent.

Culinary Cory said...

I love bread! So if someone were to bring this to one of my dinner parties, they will be the king/queen of the night.

texasgirl said...

Perfect timing Sta! This will be great for Jazz in the Park tomorrow night!

Ciao Chow Linda said...

Oh Stacey - I'm in love with this one - I can just imagine how fabulous this tastes. I'll be making this one as soon as the weather cools a bit.

The Japanese Redneck said...

You are determined to bust my diet!

Looks so good.

Anonymous said...

You indicate 1/4 olive oil, but don't say 1/4 of what. This sounds wonderful and I plan on making it, but I'd like to know this before I do.

Stacey Snacks said...

I just revised it to 1/4 cup of olive oil. Thanks!

Beth Rules #1 said...

Hmmm... Do you think I could sneak some spinach in there without messing it up?

Stacey Snacks said...

Beth,
Sure, some fresh spinach would be fine.....I always have arugula, so that is my green of choice, and it's nice and spicy!

Madison said...

This looked so good I had to try it!! I actually had the fresh herbs on hand, except for the parsley, but even so it turned out great! I'm looking forward to making it again!

Isabella said...

Ok - this seems like an easy recipe for me to try out. I was looking for a good one for a gathering soon and could cut this in smaller portions to make them into finger foods - sort of! Wish me luck!

Jess Wakasugi {Life's Simple Measures} said...

Came across this post on Tastespotting and oh my, this looks fabulous! That filling sounds absolutely delicious.

I pinned this recipe, I think I may have to try it out for the Super Bowl! Also, I think you have a beautiful blog, glad to be your newest follower :)

Felia said...

I can imagine this is perfect for bbq!

Jenn said...

I have had this pinned for the longest time.. but I made it tonight to send to work with my fiance.. Of course I had to try some.. AMA-zing!! Thank you so much for this recipe!!

Greta said...

I want to make this tomorrow, to serve for our weekly Monday night family dinner. When preparing this ahead of time, do you refrigerate it unbaked, or bake it and reheat it before serving?

Stacey Snacks said...

Greta,
You can make this 2 days ahead. Just prepare it and refrigerate it.
Take it out an hour before and put it in the oven or on the grill.

EnjoY!