Tuesday, November 29, 2011

Bloomin' Onion Bread Appetizer

I hope everyone had a Happy Thanksgiving! Ours was great.  We stayed in Brooklyn and enjoyed some fried turkey, two different rice stuffings, and lots of great veggies and desserts.  My contribution to the mix was trying out this amazing "bloomin' onion bread" that was a hit.  I already can't wait to make it again when I have a holiday dinner with some of my girlfriends in a few weeks!

This was super easy.  Simply cut your loaf of bread (of course I couldn't find sour dough at any of our local bakeries but white worked just fine!) horizontally and vertically without cutting all the way through the loaf.  Mix up your melted butter, chopped green onions, and poppy seeds and pour it into a ziplock.  Make a big enough snip in the corner of the bag so that the green onions can get out.  Pour about half of it carefully down into the cracks of the bread. Next, wedge in your slices of cheese.  Don't worry about getting it in between every single crevice.  Pour the remaining butter/onion/poppy seed mixture over the top and pop it in the a 350 degree oven for about 15 minutes covered in foil.  Remove the foil and let it bake for another 10 minutes so the cheese gets nice and melty.  Enjoy!

Bloomin' Onion Bread
adapted from ChangeableTable.com
1 unsliced loaf sourdough bread
1 pound Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, with tops
2 -3 tsp poppy seeds

Cut the bread lengthwise and width-wise - without cutting through the bottom crust. Place on a foil-lined baking sheet. Insert cheese in between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.

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