Swiss Criss-Cross Bread

A visit to the village of Zuoz, Switzerland and a Swiss Cheese, Tarragon, Garlic stuffed bread.


1 1/3 sticks butter (about 11 tablespoons)

8 cloves garlic, finely chopped

2 teaspoons dried tarragon

1 loaf crusty, Italian bread, uncut

About 1 pound grated Swiss cheese

1 teaspoon salt


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 disgonal slices about 1" apart, about 2/3 of the way down.  Cut more diagonal slices going in the opposite direction in a criss 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 to leave it in the foil and rip chunks of the bread off and enjoy it with good friends and good wine.