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Cheesy Bread Done Right

I had some of Michael's Sassy Nanny feta sitting in my refrigerator, the tail end of a hunk of sheep's milk pecorino, mascarpone, half a loaf of nearly stale ciabatta and a handful of grape tomatoes. All the components for one of my favorite things— garlic cheese bread. Except this was going to a fancy pants kind of cheese bread, full of tangy cheese, fresh herbs and tomatoes. Good and tasty things happen when you clean out the refrigerator.

What's In The Fridge Garlic Cheese Bread

1/2 loaf day old ciabatta, cut in half lengthwise

1/2 cup mascarpone

1/4 cup butter, softened

1/3 cup feta (I used Sassy Nanny)

1/4 cup pecorino

3 - 4 garlic cloves, minced

3 tbsp chives, minced

12 - 14 grape tomatoes, halved

salt and pepper

Preheat oven to 425 degrees. Add butter, feta, pecorino and mascarpone to a mixing bowl and mix until combined. Fold garlic, chives and tomatoes into cheese mixture and spread on ciabatta. Sprinkle coarse salt (I use Maldon's sea salt) and pepper on top. Bake in 425 degree oven for 10 minutes or until brown and bubbly. Perfect lunch with a green salad with a tangy vinaigrette.