Extreme Cheese Bread

"Make certain to purchase a very crusty bread loaf to make slicing easier. You can use French or Italian crusty bread but rustic or ciabatta is better! When you taste this cheese bread, I know that you will be making it all the time, so make a double recipe of the cheese mixture excluding the green onion and store one batch in the freezer for up to 2 months (trust me the mixture will be used up long before the 2 months!) when ready to use defrost in the fridge overnight and just add in the finely chopped green onions, this cheese mixture freezes very well!"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by  Pamela photo by  Pamela
photo by CountryLady photo by CountryLady
photo by Sharon123 photo by Sharon123
photo by Nimz_ photo by Nimz_
Ready In:
20mins
Ingredients:
11
Yields:
12 slices
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ingredients

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directions

  • Set oven to 425 degrees (oven rack to second-lowest position).
  • Cut the crusty bread into about 10-12 (1-inch) slices using a serrated knife.
  • In a medium bowl mix together the mayo, butter and minced garlic and a dash black pepper until smooth.
  • Add in the feta cheese, 1/2 cup Parmesan cheese, Jack cheese and green onions; mix to combine.
  • Spread about 2 tablespoons on each slice of bread.
  • Sprinkle with 1 tablespoon Parmesan cheese on top, the press down the Parmesan cheese lightly with back of a spoon to make certain that it sticks to the cheese mixture.
  • Place the slices on a baking sheet.
  • Sprinkle with salt and pepper.
  • Bake for about 10-12 minutes or until cheese is golden and bubble.

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Reviews

  1. Delcious! Loved the feta in this recipe. Made as directed and served with Greek chicken and lemon potatoes, but would be good with any meal. Thanks for sharing the recipe!
     
  2. Made this to use right away and used half to freeze for future use. Delicious. Easy to put together. I preferred not to use salt or extra parmesan when baking as I found it to be salty enough.
     
  3. Very yummy! I also liked the addition of feta. I served with a roasted tomato salad for a light summer supper. Delicious!
     
  4. Made this for company and served it as an appetizer by using sliced baguette bread. The guests had it devoured in no time. I had many compliments and will definitely serve this again at my parties.<br/>Thank you Kittencal! You make my parties a success!
     
  5. This bread was so cheesy and good. I didn't have any green onion. We served this yummy bread with tomato soup. It was a hit! Thanks for posting.
     
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Tweaks

  1. Extremely good! I halved the recipe, subbed blue cheese for the feta, Swiss cheese for the Monterey Jack, left out the Parmesan for the top. I also left out the butter. Delicious! Thanks!
     

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