Herb-y Onion Pull-Apart Bread (with Everything But the Bagel)
Posted by Jill Bosich on
Stop the scroll! You've found home base for delicious! Can you imagine serving this at your next get together? We'll, I've made it more than a few times and each time I think to myself, "why in the world do I not revisit this more often". Y'all, it's irresistible. It's buttery, crunchy, fresh, herby, and everything in between.
Now for some of you who lean much more adventurous, you'll likely make your own sourdough boule bread and to you and your kind, my chef had is saluted! And for the rest who would rather grab this at their favorite food store, then do that and meet me back here to whip up this quick and delicious starter!
You're going to start with a super fresh loaf of sourdough as seen above. From there, using your favorite (and sharpest) serrated knife, to make these specific cuts below in preparation for the yummy ingredients to be deposited.
For those of you who own a handheld electric serrated knife (the one you mostly use at Thanksgiving to carve the turkey), this will make this little mini project a breeze. Regardless of what knife you choose, please be cautious as slicing bread that's crusty on the outside can be tricky! So on to the recipe!
- 1 ea, one pound sourdough loaf/boule, unsliced, round
- 1 pound Monterey Jack, muenster, or white cheddar cheese, shredded
- 1 stick salted butter, melted
- 3 each green onions, chopped fine
- 3 t. everything but the bagel seasoning
Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Place the cheese deeply into the cuts in the bread. In a small bowl, mix butter, green onions and seasoning; drizzle over bread. Wrap the entire loaf loosely in foil and place on a baking sheet. Bake 15-20 minutes. Unwrap the foil slowly and carefully. Steam will accumulate and it will be hot! Bake for an additional 10 minutes to fully melt the cheese! Serve and enjoy!
Adapted from: Taste of Home