Swiss Criss Cross Bread

A crusty loaf of Italian bread, drenched with tarragon-garlic butter, stuffed with Swiss cheese and baked until golden.


1 1/3 sticks (about 11 tablespoons butter)

8 cloves garlic, chopped

1- 2 teaspoons dried tarragon

1 loaf crusty Italian bread, uncut

About 1 pound grated Swiss cheese

About 1 teaspoon salt

      The Recipe

Preheat oven to 350 degrees F.  In a medium saucepan, melt butter, stir in garlic and tarragon and simmer 30 seconds, stirring.  Remove from heat.

Slice bread in diagonal slices about 1" apart, about 2/3 of the way down.  Cut more diagonal slices going in the opposite direction in a cross cross pattern.  Place bread on a large sheet of heavy foil.  Pour garlic butter in all the crevices.  With your hands, stuff all the nooks and crannies with cheese.  Wrap tightly and bake 45 minutes.  Allow to cool slightly and dust with salt.  Serves about 8. 

Note:  The best way to eat it is leaving it in the foil and ripping chunks of the bread off and enjoying it with good friends and good wine.



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Copyright © by Robin Benzle. All Rights Reserved