Wednesday, September 12, 2012

Make this!

My husband and I came across this dish in a restaurant in Seattle about 15 years ago. Sadly the place is no longer there but this delicious appetizer stuck with us all this time. We call it Hot Cheesy Bread but you can call it what ever you want. Sometimes we have it on its own or sometimes we have it as part of an antipasto plate with nice salami and some olives. However you serve it you will make it again.

Step one is a nice crunchy/chewy bread roll. Something like a bolo roll, small ciabatta or rustic bread roll. It is essential to use the best chewiest roll. Not a yucky soft one. Cut a square in the top and scoop out some of the insides.

Step two is to stuff it with cheese. The original dish used Cambozola which is a soft blue cheese with a Camembert like rind. Here in Australia we have used Tasmanian Heritage Blue Brie and Costello blue with success. Once you have stuffed it put the square of bread back in place.

Step three is cut another roll or a piece of baguette into thin slices and brush with olive oil. Lay these and the stuffed roll on a tray lined with baking paper or a silpat and bake for about 20 mins in a moderate oven. About 325ºF/160ºC.

Let is rest for about 5 mins unless you like to scorch your taste buds off. Dip, scoop, rip, eat.

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