Sunday, July 14, 2013

Gold Nugget Cheese Bread

I found this recipe in the California Bluegrass Association newspaper, called the Breakdown, Volume 40, number 2.  I decided to share it as it reminds me of a similar cheese bread my Aunt Joyce used to make.  I love  warm cheese bread with a bowl of soup.  Yum!

Gold Nugget Cheese Bread

1 loaf ciabatta bread
1/2 pound salted butter, softened to room temperature
1 cup frozen corn, defrosted
1/2 cup chopped green onions
2 serrano chiles, minced
4 cloves garlic, peeled and minced
1/2 bunch cilantro, chopped
1 cup shredded white cheddar cheese
1/2 cup shredded Parmesan cheese

     Preheat oven to 400 degrees.  Combine all ingredients in the bowl of an electric mixer and mix on low speed with a the paddle attachment until all ingredients are combined.  Gradually increase the speed and whip until the mixture is light and fluffy.
     Slice the bread in half lengthwise, then spread the butter mixture evenly on both halves.  Place bread on a cookie sheet and bake until golden brown.  Slice into one-inch wide strips and serve.

This special occasion bread recipe comes courtesy of Alchemy Restaurant in Murphy's.


California Bluegrass Association breakdown
July 2013
Vol. 40 No. 2

Alchemy Restourant
Murphys, CA

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