Fondue Pull-Apart Bread – a.k.a. Fondue Crack Bread
Fondue Pull-Apart Bread is an easy to prepare appetizer or side dish that requires little effort or time.
One of my all-time favorite Christmas season appetizers is Swiss Cheese Fondue. I love dipping chunks of crusty rye bread in a pot of hot melted cheese! I could literally eat it till I was sick. Making a traditional fondue requires some extra effort as the cheese has to be melted in a double boiler so it does not burn to the bottom of a saucepan. Also, for proper entertaining, you need a good fondue pot to keep the Swiss cheese fondue warm and ready for dipping.
I was recently looking at recipes for cheesy pull-apart breads, also fondly known to many as “Crack Bread,” because it’s hard to stop eating the bread after you take your first bite! I starting to concoct this plan to apply this concept to our deconstructed fondue recipe. I pre-sliced the bread, placed cheese slices between each slice of bread, then topped with a butter mixture, and baked the bread wrapped in foil. My experiment was a great success! All of the ingredients melted together perfectly and the flavors of the Cheese Fondue was captured. I had my husband and boys try out the bread and that was the fastest I have ever seen bread disappear!
Fondue Pull-Apart Bread Recipe:
- 1 loaf Sourdough or Rye Bread*
- 1/2 pound Processed White American Cheese thinly sliced or shredded**
- 1/4 cup Butter
- 1/4 cup Dry White Wine***
- 2 to 3 cloves Garlic, minced
- 1/8 teaspoon White Pepper
- 2 tablespoons Fresh Parsley, finely minced
- * Select a nice crusty loaf
- ** Processed White American Cheese is typically found behind the market deli counter. You can ask the deli counter to thinly slice the cheese for you. Alternatively, you can buy the cheese in a block and shred. If you are having trouble finding White Processed American Cheese, Mozzarella or Gruyere cheese can be substituted as they melt nice and smooth.
- *** Select a good drinking wine
Preheat oven to 350 degrees F. Line a baking sheet with foil and place loaf of bread on baking sheet.
Using a sharp bread knife with serrated edges, slice bread on the diagonal into about 1 1/2 inches slices. Note: Do not cut all the way through to the bottom of the loaf. Next sliced bread on the diagonal going in the opposite direction, so bread slices end up in a criss-cross pattern.
Distribute sliced or shredded cheese in between each slice of bread in all cut directions.
In a small bowl, add butter, white wine, garlic and white pepper. Melt in the microwave for about 40 seconds to 1 minute. Stir in the parsley.
Drizzle the melted butter mixture all over the entire loaf of bread and try to get in between cracks. Scrape out any leftover bits of garlic to distribute over the bread.
Cover entire loaf with aluminum foil and place on baking sheet. Bake in the oven for 20 minutes. Open the oven and remove the top layer of foil. Place exposed loaf back into the oven and bake for an additional 5 minutes to let the bread get browned and toasty on top.
Remove from oven, place on serving platter and enjoy!
Categories:Cheese Dips Christmas Finger Food Appetizers Gruyere Cheese- Fontina Cheese- Swiss Cheese Appetizers Other Cheeses: Cheddar, Gruyere, Fontina, Monterey Jack, Gouda, Manchero, Queso Cheese, etc.