CHEESE SPREAD for BREAD

Jewel Hall Recipe

By Jewel Hall 0124

This is a wonderful cheese spread for your bread to serve with many dishes. The little air bubbles in the bread will allow the spread to seep into them. The bread will be very tasty and crunchy. You can slather the spread on thick. The spread left over can be stored for one week in the refrigerator. I actually enjoy eating the bread hot without anything else, or maybe a salad. Ofcourse, I love cheese, garlic, and Scallions. I am from an onion loving family. I have been guilty of eating a slice of onion inside a biscuit.


Recipe Rating:
 2 Ratings
Serves:
8
Prep Time:
Cook Time:

Ingredients

8 oz
sharp, cheddar cheese, cold and cut into chunks
6 oz
butter, unsalted, room temperature
4
scallions, finely chopped
2
clove garlic, chopped
kosher salt and fresh black pepper to taste
1 lb
loaf of ciabatta bread, cut in half, horizontally

Directions

1
Place large cookie sheet in center of oven on rack.
Preheat the oven to 400 degrees F.
2
In food processor, combine cheese and butter, process until mixture is smooth. Add the scallions and garlic, pulse until combined.
Season with salt and pepper to taste.
3
Place bread cut into halves on pan that will fit on top of HOT cookie sheet. Slather an adequate amount of the cheese spread on the bread.
BAKE 10-15 Minutes or until the bread is golden brown.
4
Cut bread into 2 inch wide slices and serve hot with your favorite dish.