My brother and nephew were in town for a few days over the Christmas holiday. We all three love to cook and were able to spend some quality time together in the kitchen during their visit. I’d found the recipe for this tasty bread a few weeks ago and was anxious to give it a test. The boys were happy to help cook and to sample the results. Here’s our version of the recipe with a few changes and additions.
Blooming Onion Bread
Wonderful as an appetizer or with a big bowl of beef chili!
1 (16-ounce) loaf sourdough bread, unsliced
16 ounces jalapeno-jack cheese, thinly sliced
1 cup butter, melted
1 tablespoon Dijon mustard
2 teaspoons poppy seeds
1 tablespoon chopped fresh Italian parsley
1 cup chopped green onion, divided
Preheat oven to 350 degrees. Cut the bread lengthwise and crosswise without cutting through the bottom crust. (The bread slices easier if it’s a day or two old.) Place a large piece of aluminum foil on a baking sheet. Spray foil lightly with canola oil cooking spray. Place the prepared bread on the foil. Insert cheese slices between cuts. In a small bowl combine melted butter with mustard, poppy seeds, parsley and ½ cup green onion; drizzle evenly over bread. Wrap loosely in foil. Bake in preheated oven for 15 to 20 minutes. Unwrap the bread and bake for an additional 10 to 15 minutes or until cheese is melted. Sprinkle with remaining ½ cup of green onion before serving. Serves 6 to 8.