This Pull Apart Party Cheese Bread is crazy good! It is always the hit of the party!
For my son’s birthday, we usually end up having two parties — one for his friends and one for the family. I just can’t rationalize dragging my 90-year old grandparents to a bowling alley with a gaggle of 5 year olds! I’ve started dubbing the family party, the “after-party”! I usually keep it pretty simple — pizza, a few appetizers and cake (of course).
For this year’s after-party, I was determined to choose a recipe from “the pile” and try something new. As soon as I came across this recipe for Party Cheese Bread, I knew I had found a winner! I had ripped it out from a past issue of Simple and Delicious magazine.
I don’t even know how to start describing how FANTASTIC this is! I love the combination of flavors! The celery salt (well, I used celery seed, since I didn’t have the salt), the lemon juice, the dijon. It all soaks into the soft bread dough and the melts into the ooey gooey cheese.
This appetizer was really easy to make too! I mixed up the sauce and sliced the cheese ahead of time. Then, right before everyone arrived, I sliced the bread and assembled everything. Then it baked to perfection!
The only problem was, it got gobbled up in no time! You couldn’t just eat one piece!
I will be making this all the time! I’m sure my family will NOT mind at all!
Compliments of It’s a Keeper
1/2 cup butter, melted
2 Tbsp lemon juice
2 Tbsp Dijon mustard
1-1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese, thinly sliced
In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
Wrap loaf in foil; place on a baking sheet. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.