If this pull-apart cheese bread could be measured just by its cheese pull—the melty mozzarella that stretches from every piece you grab—it would already be a ten. Add the fact that it's only three ingredients and is super easy to make, and this crowd-pleasing finger food will be a hit at the party. With 45 minutes and a little handy knife work, you'll have a snack or side dish that will impress everyone. The brilliance is in how the bread is cut: A few lengthwise and crosswise slices across the top creates diamond-shaped pieces that are easy to grab, and lots of nooks and crannies for pesto and plenty of cheese. Bake it right before kickoff for an epic game day food that'll be better than the halftime show. It's also perfect for a holiday appetizer or a great snack anytime you get a hankering for cheesy, garlicky, herby goodness.
Nope! Grab a jar from your grocery store to make this bread come together super quickly. However, if you feel like going the extra mile, this homemade pesto is super easy, especially if you already have fresh basil lying around. All you have to do is pile the ingredients in a food processor and pulse away. Plus, it's fresher-tasting than the store-bought stuff and lasts for about a week in the fridge.
Choose any types of cheese that melt well, like mozzarella or cheddar, as they will have the best pull once the bread is baked. You can add a second cheese, like grated parmesan or crumbled blue cheese, for extra flavor. Cheese that's grated from the block will be even meltier but pre-shredded works great, too.
Potato Bread From The Pioneer Woman
Using a serrated knife, cut diagonal slices across the loaf of bread, being careful not to cut all the way through. Turn the loaf 45 degrees and cut diagonal slices in the other direction to get a diamond pattern. This isn't just pleasing to the eye, but when pulled, each piece makes the perfect bite-sized portion.
The beauty of this bread is that is works for so many different occasions. Making an Italian recipe for dinner? It's the perfect accompaniment to a big pan of lasagna. It's also an easy party snack to toss together before friends come over. Add a bowl of marinara and let everyone dunk the bread right in!
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Olive cheese bread for a cattlewomen’s luncheon with over 200 hungry ladies in attendance. They loved the tenderloin (recipe coming soon), but what they really went gaga over was this olive cheese bread. As utterly simple and easy as it is, it’s
Crusty, Rustic, No Knead Bread
Now, I know this sounds, like, soooo crazy and all, but if you were to refrigerate this for several hours, it would make a delicious cracker spread. I found this out accidentally; once when I was making this olive bread, I was fat and pregnant and ravenous and I thought if I had to wait for it to bake in the oven I’d die, right there in my kitchen. So I stuck a Ritz into the cold mixture, shoved it in my mouth, and my gestating heart sang for joy. I went ahead and finished the whole bowl and my baby was born a week later. He weighed 89 pounds.
But if you’re not pregnant and ravenous, why not just go ahead and make the olive cheese bread as we originally intended?
I should point out that this French bread is the bottom-of-the-totem-pole FOIL BAG French bread from the grocery store. It’s all I had available that day, and it worked just fine. In my experience, however, the finished product is much more delicious and interesting if you use real French bread that has a little more crust and bite to it.
Bacon Ranch Cheesy Bread Recipe
Depending on the size of your crowd, you can go ahead and place one half of the loaf on a cookie sheet and bake it when you need it: 325 degrees for 25 minutes, or until cheese is totally melted and the top is beginning to turn light brown.
I officially christen this Chick Food because a) Marlboro Man wouldn’t touch it with a ten-foot cattle prod b) There is no meat in it. Anywhere. and c) It’s a great accompaniment for a nice green salad, and makes a great meal. For chicks. Men don’t get the whole salad-as-a-meal thing, at least not the men I see on a daily basis. Which doesn’t say much because I only see like three men on a daily basis: my husband, my husband’s brother, and their cowboy. And on the meat-and-potatoes continuum, they’re waaaaay down at the meat-eatin’ end. But still.
Do you know about flash freezing? I do it all the time. Now, if I were to put the half-loaf of unbaked olive cheese bread straight into a freezer bag, the soft butter/cheese/mayo mixture would make a heckuvu mess all over the bag. Flash freezing solves that problem. When you flash freeze something, you set it, unwrapped, into the freezer for a short time—twenty minutes or so—until the surface mess hardens enough that it won’t smear all over the freezer bag.
Pioneer Woman's Monkey Bread Recipe
After the twenty minutes, you take it out of the freezer, place it into a freezer bag, and return it to the freezer until you need it at a later time. This is also a great method for freezing twice-baked potatoes or anything else that would otherwise be a mess putting straight into a plastic bag. Try it sometime!
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