Pat's StoryThis recipe from Savory Recipes is so good -this is like the one Rachael Ray made recently.
This is made with sourdough bread, sliced in a checkerboard fashion- almost to the bottom, but left in-tack; then covered with crispy Bacon pieces and cheese, then drenched in ranch flavored butter.
This appetizer is bound to make everyone ask for the recipe!So have plenty of copies on hand,lol.
Photo from Savory Recipes.
unsliced round sourdough bread
block of cheddar cheese, sliced into thin slices
bacon, cooked and crumbled, more or less
Find more recipes at goboldwithbutter.com
each of dried chives, parsley, dill weed, and garlic powder
each of onion powder,salt and pepper
1Using a sharp knife cut a cross-hatch pattern into the bread.
To do this slice the bread into 1/2 inch slices, making sure not to cut into the bottom crust. After you make the cuts in one direction, it is easiest to get an extra set of hands to squeeze the loaf together to cut it in the other direction.
2Place the bread onto a large piece of foil and curve up the edges to form a packet.
Then place the thin slices of cheddar cheese in between the cut slices. Then sprinkle the top with the crumbled bacon. Set aside.
3In a large microwave safe bowl, melt the butter. Then all the dried herbs and spices. Mix all together and let it sit for a minute.
Pour the butter herb mixture all over the bread.
4Wrap the foil all the way around the round of bread and place on a baking sheet.
Place in preheated 350^ oven and bake for 15 minutes.