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Cheese Fondue Bread Boat

by Evelyn Liu • featured in Bread Bowls 4 Ways

Ingredients

for 6 servings

  • 1 loaf sourdough bread
  • ⅓ cup
    butter, melted (80 g)
  • 3 teaspoons
    garlic, crushed, divided
  • ¾
    180 g
    cream cheese 180 g
  • ½ cup
    shredded cheddar cheese (50 g)
  • ½ cup
    mozzarella cheese (50 g)
  • ½ cup
    milk (120 mL)
  • ¼ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • 2 egg yolks, beaten

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
  3. Cut the center and top of the bread into bite-sized cubes.
  4. Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
  5. Dip all the bread cubes in the remaining garlic butter, set aside.
  6. Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
  7. Pour the cheese mixture into the bread boat.
  8. Brush the top of the cheese mixture with egg yolk.
  9. Place the bread boat and the bread cubes on a baking sheet.
  10. Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
  11. Enjoy!
 

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