Blooming Onion Bread

This is a great way to use pieces of leftover cheese. Any combination of cheeses will work with this recipe. 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 onions, 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 onions; 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 onions before serving. Serves 6 to 8.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at