Sunday, January 1, 2012

Farmhouse Cheddar Bread


Farmhouse Cheddar Bread
Topping:
4 tablespoons butter
1 cup onions, chopped fine
1 cup ham or bacon, chopped
2 tablespoons garlic, chopped fine
salt and pepper to taste
1 cup mayonnaise
1 tablespoon dry mustard
2 teaspoons hot sauce, optional
½ pound (8 ounces) cheddar cheese, shredded
1 cup green onions, sliced
Melt the butter in a skillet over medium heat. Add the onions, ham or bacon and garlic. Season with salt and pepper and saut√© until the onions are soft. Remove from heat. Combine the mayonnaise, dry mustard and hot sauce with the slightly cooled skillet mixture. Fold in the cheese and green onions.
Bread:
Leftover French or Italian Bread – sliced in half lengthwise.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray the pan lightly with Pam. Place the bread, cut side up onto the baking sheet. Spread a thick layer of the topping mixture over the bread. Bake until the bread has toasted and the topping has melted, about 15 minutes. Cool for 10 minutes. Cut into slices and serve warm or room temperature.
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