“Make certain to purchase a very crusty bread loaf to make slicing easier. You can use French or Italian crusty bread but rustic or ciabatta is better! When you taste this cheese bread, I know that you will be making it all the time, so make a double recipe of the cheese mixture excluding the green onion and store one batch in the freezer for up to 2 months (trust me the mixture will be used up long before the 2 months!) when ready to use defrost in the fridge overnight and just add in the finely chopped green onions, this cheese mixture freezes very well!”
READY IN:
20mins
YIELD:
12 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 425 degrees (oven rack to second-lowest position).
  2. Cut the crusty bread into about 10-12 (1-inch) slices using a serrated knife.
  3. In a medium bowl mix together the mayo, butter and minced garlic and a dash black pepper until smooth.
  4. Add in the feta cheese, 1/2 cup Parmesan cheese, Jack cheese and green onions; mix to combine.
  5. Spread about 2 tablespoons on each slice of bread.
  6. Sprinkle with 1 tablespoon Parmesan cheese on top, the press down the Parmesan cheese lightly with back of a spoon to make certain that it sticks to the cheese mixture.
  7. Place the slices on a baking sheet.
  8. Sprinkle with salt and pepper.
  9. Bake for about 10-12 minutes or until cheese is golden and bubble.

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