Cheesy Pull Apart Bread

March 15, 2016

For the most part, I like to keep food clean, healthy and simple. I recently clicked through some of my previous posts, and oh my, I realized I have typos (many, and my biggest pet peeve. I blame my late night blog writing), I mention too many times how seldom I blog and I have some seriously decadent treats (fried oreos!). So I thought it perfectly acceptable to fit this Cheesy Pull Apart Bread in even though it wouldn't be called clean or healthy. It's simple, yes, and utterly addicting and delicious, as bread and cheese are by their own virtue. I promised myself just a nibble here and there but the cubes make it all too easy to pick just one more. And since the kids wouldn't touch the spicy ones, I did not need much convincing to volunteer to eat them, for the sake of not wasting of course. After all this, I can attest that with the upcoming holiday of Purim, this is a stellar appetizer for your meal. Its foolproof, delicious, warm and cheesy.

I used a blend of Italian and Cheddar cheese to give some contrast in color and flavor. I further enhanced it with some chopped green onions and red pepper flakes, which added the perfect amount of heat and a sprinkling of color. The bread itself is a french rosemary bread I bought at the bakery. If you feel so inclined you can make your own with a No Knead Bread recipe or if you're even more ambitious, try this sourdough recipe. I've learned through the years that as eager as I am to make things in the kitchen, come holiday time, there are just way too many other to dos. So a delicious store-bought bread is a must. With a slight transformation, you'll get this addicting loaf everyone will enjoy.

Cheesy Pull Apart Bread 

1 large bread, whole
4oz. Natural and Kosher Italian Blend Cheese
4oz. Natural and Kosher Cheddar Cheese
1 bunch green onions, finely chopped
red pepper flakes
olive oil
salt and pepper

Preheat oven to 350F. Place the bread on a baking sheet and using a sharp serrated knife slice the bread into cubes, making sure you don't cut through the loaf. Stuff the cavities with as much cheese as you can. Start with stuffing vertically and then gently pulling the bread apart to stuff the horizontal space. Follow with the green onions. Pour some olive oil over the whole bread, around a tablespoon. Season generously with salt, pepper and as much red pepper flakes as you can take. Wrap the loaf tightly with foil and bake for 20 minutes. Uncover and bake for another 10 minutes. Serve hot. You can also reheat it by covering the loaf and baking at 350 for another 5-10 minutes.

Thank you Natural and Kosher for sponsoring this post.

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