Switch up your usual bread course with this inventive recipe from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon
What You Need
Original recipe yields 1 serving
1 large, round loaf of uncut sourdough bread
1/2 cup (1 stick) cold salted butter, cut into 16 slices
1 cup shredded white cheddar cheese
1 cup shredded gouda
1 tablespoon minced rosemary
1 tablespoon miced sage
2 garlic cloves, minced
1/4 cup pomegranate seeds
cracked black pepper to taste
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat oven to 375 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil and lightly coat with cooking spray. Set aside.
With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert pats of butter in the slits throughout the loaf.
Add the remaining ingredients together in a mixing bowl and toss together until well combined. Stuff the cheese mixture evenly throughout the slits in the loaf until all of the mixture has been used and the entire loaf is filled.
Place the loaf in the oven and bake for 25 minutes. Transfer loaf to the broiler and broil for about 1 minute for an extra-toasted top. Remove and allow the bread to sit for 5–7 minutes before serving.
CALLOUT: Instead of cooking spray, use Reynolds Wrap® Non-Stick Foil.
Reynolds Kitchen Tip
Line your baking sheet with Reynolds Wrap® Aluminum Foil so your perfect loaf slides right off with no cleanup.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.