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Cheese Breads

· by Karl Auerbach · Read in about 2 min · (366 Words)

These make great finger-food, appetizers for gatherings.

Around our house they vanish fairly quickly.

They are fairly easy to make.

You will need some tools

  • Food processor with both a chopping blade and a grating disk.
  • A medium sized bowl - a quart (or liter) or two.
  • A small bowl (a cup or so.)
  • Garlic press
  • A pastry brush
  • Baking sheets (perhaps with anti-stick pads)
  • Spatula


The quantities of the ingredients are highly imprecise - this is a recipe that you can assemble largely by eye without precise measurement. Just have fun.

  • A loaf (baguette) of sourdough or franchese bread.
  • 1/2 cup (or more) olive oil
  • 2 Tablespoons of chopped parsley
  • 1 clove of garlic (pressed)
  • 1 red onion
  • Two (or more) pounds of good, sharp cheddar cheese


  1. Cut the bread into slides - a bit less than 1/4" (8mm) thick. Precision is not important.

  2. Dry the bread slices. This is easiest in an oven with a dehydration cycle. Otherwise it may take overnight in a brown paper bag.

  3. Begin to heat oven on its Bake or Convection Bake cycle to 425F.

  4. Mix the olive oil, parsley, and pressed garlic in the small bowl. Use the pastry brush to lightly paint one side of the dried breads with the olive oil, parsley, and garlic mixture.

  5. Use the food processor to chop the red onion into something that is almost a paste. Pour and scrape it into the medium bowl.

  6. Use the food processor to grate the cheddar cheese. (The cheese will stick to the bowl and blade.) Scrape it into the medium bowl.

  7. Mix the cheese and red onion until they are well blended.

  8. Arrange the breads onto one or more baking sheets, with the olive oil side up.

  9. Put a dollop - usually between a teaspoon and Tablespoon amount - of the cheese-onion mix onto each cheese bread (on the side that has the olive oil mixture.) You want enough cheese on each bread so that when it melts it will cover most of that piece of bread without overflowing and making a mess.

  10. Cook the breads until the cheese melts and bubbles (and usually turns a bit brown.)

  11. Let them cool.

  12. Eat.