Blitzing in the kitchen: Pull-apart cheesy sourdough

???????????????????????????????We didn’t really know what to make for football Sunday.

I was set on white bean chicken chili because WHY NOT. It’s good. It’s delicious. And, in fact, I really did need to update my post on this delicious little concoction with new photos and some added things I’ve done — like roast the peppers and saute the onion and dollops of Greek yogurt.

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Excuse me while I go get a bowl.

Anyway, so I told The Mister I just needed something new to make. Sometime I hadn’t made before.

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For some reason, doing that is kind of therapeutic for me. I can concentrate on nothing but finishing something delicious and then RIGHT AWAY enjoy the benefits of doing so.

As in stuffing my face with sourdough soaked in olive oil and loaded up with cheeeeese.

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Recipe for Pull-apart cheesy sourdough

  • 1 sourdough loaf (you could substitute for an Italian loaf, if you prefer)
  • 1/4 cup each of infused olive oil — rosemary and garlic 
  • 1/4 cup of shredded extra sharp cheddar cheese
  • 1/4 cup of shredded Swiss cheese

blitzinCut the loaf like you’re going to slice it, but don’t cut the whole way to the bottom. When you make it the length of the bread, start at the other end so you get this patchwork pattern of little squares. Go slow, you don’t want it to rip.

Pour the infused olive oils throughout, letting it seep down between the cracks, helping it gently by pulling it apart.

Do the same with the cheese, helping to push it down through the cracks.

Wrap the whole loaf in foil and set it in the oven preheated to 400 degrees. Let it cook for about 20 minutes.

Remove the foil, turn the broiler on and let it broil about five minutes until the top gets nice and crispy and you have this doughy-cheesey-gooey goodness underneath. Enjoy.

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6 thoughts on “Blitzing in the kitchen: Pull-apart cheesy sourdough

  1. Pingback: Fill up for the Super Bowl | Of Pots and Pens

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