Cheesy pull-apart bread
Made with hand-stretched cheese that’s made to be melted, this party-sized appetizer makes an impressive entrance and tastes even better than it looks.
- Prep: 10 min
- Cooking: 30 min
Ingredients
- 1 (700 g) round loaf of bread
- 3/4 cup (175 mL) salsa verde homemade or store-bought
- 10 oz (300 g) Canadian Mozzarella sliced
- Salsa verde
- 1 clove garlic
- 1/2 onion coarsely chopped
- 1 jalapeno pepper seeded
- 1/2 cup (125 mL) cilantro
- 1 can (820 mL) whole tomatillos drained
- Lime juice
- Salt
Preparation
Preheat oven to 375°F (190°C). Place bread on a parchment-lined baking sheet.
With a knife, make cuts in the loaf 2˝ (5 cm) deep and 1˝ (2.5 cm) apart. Turn bread and make cuts again to create 1˝ (2.5 cm) squares.
Pour salsa verde into the cuts and insert cheese.
Cover with aluminum foil and cook in the oven for 20 minutes. Remove foil and cook for 10 more minutes.
Serve hot in centre of the table and let everyone pull off cubes of bread. Salsa verde
In a food processor, chop garlic with onion and jalapeno.
Add cilantro and process until finely chopped.
Add tomatillos and pulse until combined, but not too smooth.
Mix in lime juice and salt to taste.
Transfer to a container and refrigerate for 1 hour before serving.
Tips
Cheese alternative: Canadian Provolone.
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Nutritional information
Per serving| Energy: | 357 Calories |
| Protein: | 18 g |
| Carbohydrate: | 47 g |
| Fat: | 11 g |
| Fibre: | 2.3 g |
| Sodium: | 268 mg |
| Energy: | 18 % |
| Protein: | 1 % |
| Carbohydrate: | 4 % |
| Fat: | |
| Fibre: | 1 % |
| Sodium: | 17 % |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 1 % / 6 mg |
| Folate: | 51 % |
| Magnesium: | 4 % |
| Niacin: | 4 % |
| Selenium: | 63 % |
| Thiamin: | 49 % |
| Vitamin B12: | 43 % |
| Vitamin C: | 14 % |
| Vitamin E: | 2 % |
