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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Make certain to purchase a very crusty bread loaf to make slicing easier. You can use French or Italian crusty bread but rustic or ciabatta is better! When you taste this cheese bread, I know that you will be making it all the time, so make a double recipe of the cheese mixture excluding the green onion and store one batch in the freezer for up to 2 months (trust me the mixture will be used up long before the 2 months!) when ready to use defrost in the fridge overnight and just add in the finely chopped green onions, this cheese mixture freezes very well! Ingredients:
4 tablespoons mayonnaise |
4 tablespoons butter, softened |
1 teaspoon fresh minced garlic |
1 dash black pepper |
1 1/4 cups crumbled feta cheese |
1/2 cup grated parmesan cheese |
1 cup monterey jack cheese, shredded |
3 green onions, finely chopped |
12 tablespoons parmesan cheese (can use more) |
1 large crusty rustic bread, unsliced (or use ciabatta bread) |
salt and pepper |
Directions:
1. Set oven to 425 degrees (oven rack to second-lowest position).
2. Cut the crusty bread into about 10-12 (1-inch) slices using a serrated knife.
3. In a medium bowl mix together the mayo, butter and minced garlic and a dash black pepper until smooth.
4. Add in the feta cheese, 1/2 cup Parmesan cheese, Jack cheese and green onions; mix to combine.
5. Spread about 2 tablespoons on each slice of bread.
6. Sprinkle with 1 tablespoon Parmesan cheese on top, the press down the Parmesan cheese lightly with back of a spoon to make certain that it sticks to the cheese mixture.
7. Place the slices on a baking sheet.
8. Sprinkle with salt and pepper.
9. Bake for about 10-12 minutes or until cheese is golden and bubble.
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