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Monday, February 1, 2016

Cheesy Pomegranate Pull Apart Bread


One of the first recipes that I made for this blog was a pull apart bread similar to this one. I remember that my roommates and I all loved how that recipe turned out and thought that that the concept of the pull apart bread cut "bloomin' onion" style was really neat. In an effort to make a cool dinner for Dave and I, this was our Friday night meal.

Recipe slightly adapted from Spoon Fork Bacon.

Ingredients:
-1 large, round loaf of uncut sourdough bread
-1/4 cup butter, melted
-1 cup white cheddar cheese, thinly sliced
-1 cup shredded gouda, thinly sliced
-1/2 tablespoon cinnamon basil
-2 garlic cloves, minced
-1/4 cup pomegranate seeds
-Cracked black pepper to taste

Preheat oven to 375 and line a small baking sheet with parchment paper.

With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert the thinly sliced cheese in the slits throughout the loaf. I placed the gouda going one direction and the white cheddar going the other to make sure that I used an even amount of each. 

Melt the butter and stir in the cinnamon basil, garlic, pomegrante seeds, and black pepper. Pour the mixture over the cheese stuffed loaf, making sure to evenly distribute the butter mixture.
Place the loaf in the oven and bake for 25 minutes. Once the bread has cooked, allow it to sit for 5-7 minutes before serving.



Dave liked the combination of gouda and white cheddar together to help give this a burst of flavor. The pomegranate seeds added a little bit of color to the top of the loaf, but I didn't think they added much other than a little bit of color and possibly some texture. Overall this is a fun concept and we were happy to munch on this as an ended of the week dinner paired with some white wine. 

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