I stopped by our favorite little eatery, Jammin’ Bread, to pick up a loaf of their sourdough bread, as it’s flavorful, but not overwhelming, and has a good crust on it. This is another one of those recipes found online. It’s best eaten right after it’s brought out of the oven; if not, microwaving the chunks will restore the cheese to its melty consistency.
Preheat the oven to 350 degrees.
1 round loaf of sourdough bread, unsliced
½ yellow onion, cut into thin slivers
½ cup chopped parsley
½ pound of grated jack cheese ( one 8 ounce package)
Grate the cheese onto wax paper, then with your fingers, mix the chopped parsley, onion slivers and cheese together.
Cut bread into diagonal slices, about 1 inch apart, stopping before you cut through the bottom of the loaf.
Cut bread in the opposite direction in the same manner, creating diagonal shaped cubes, taking care not to cut through to the bottom.
Carefully stuff the space in between each cube with cheese mixture.
Wrap in heavy-duty foil and place in the oven for 20 minutes. Leave wrapped until ready to serve, but really, you should serve immediately.