Recipe type: Cooking for a Crowd, Small Plates & Snacks
Prep time:
Cook time:
Total time:
Serves: 8-12 servings
Ingredients
1 round loaf sourdough or whole wheat bread (16- to 20-ounce loaf)
½ cup unsalted butter, melted
4 ounces cream cheese, softened
2 cups shredded cheese, divided (cheddar, provolone, mozzarella, Monterey Jack or any combination)
1 cup diced Boar's Head SmokeMaster Beechwood Smoked Black Forest Ham
1 teaspoon chopped garlic
4 tablespoons chopped chives or green onions, divided (optional)
Instructions
Preheat the oven to 350°F.
Slice the bread into in a cross-hatch pattern into 1-inch cubes. Do not slice all the way through the loaf — leave bottom of the loaf intact with the bread pieces still attached. Drizzle melted butter into bread, using a baster or or spoon. Set aside and let bread sit to absorb the butter.
In a large bowl, combine the cream cheese, 1¾ cups shredded cheese, ham, garlic and two tablespoons of chives.
To stuff the cheese mixture into the bread, stuff between the vertical slices first, then go back and fill in the spaces between the horizontal cuts.
Transfer the stuffed loaf to a sheet of foil and wrap around the edges, fashion a foil "lid" on top of the bread.
Bake the loaf of bread for 20 minutes. Uncover the foil and top with the remaining ¼ cup of shredded cheese. Bake for another 10 minutes, until the cheese is totally melted and the top of the loaf is crispy.
Serve immediately, hot.
Recipe by In Good Taste at http://ingoodtaste.kitchen/smokehouse-rules-pull-apart-bread/