Cheesy bacon and chorizo pull apart loaf


baking, bread,baking recipes,cheese,bacon,chorizo,

Ingredients 9
Servings 0
Time 1h15
  • 1
    round sourdough loaf
  • 150
    g
    grated mozzarella cheese
  • 150
    g
    grated mature cheddar cheese
  • 150
    g
    crispy fried bacon bits (keep the fat in the pan to fry the chorizo)
  • 150
    g
    fried chorizo sausage cubes (keep the fat in the pan to fry the garlic)
  • 1/2
    c
    sliced pickled jalapenos, chopped
  • 3
    cloves
    garlic, mashed
  • 60
    ml
    extra virgin olive oil
  • 4
    Tbs
    chopped parsley, for garnish
 

Method

1h15
 

Preheat the oven to 180 degrees C.

Place both cheeses in a medium bowl along with the bacon and chopped jalapeños.

Toss the cheese, bacon, chorizo and jalapenos to combine and set aside.

Place the bread on a cutting board and slice the bread into 1½ cm slices, making sure not to cut all the way through the bread. Rotate the bread 90°and slice the bread again creating a cross hatch pattern.

Use the same pan with fat that the bacon and chorizo was fried in, add the olive oil and garlic and gently fry the garlic for a minute or so.
Set aside to cool.

Place a sheet of tin foil large enough the cover the bread on a baking sheet and place the cut bread on top.

Stuff all the rows of the bread with the cheese mixture, making sure the bread is stuffed all over with the filling.
Drizzle the garlic oil over the entire loaf, letting the oil drip down into the bread.

Wrap the load tightly with the tin foil and bake for 20 minutes.

Increase the heat to 200 degrees C, remove the bread from oven, and unwrap the bread.

Drizzle with more olive oil if required and place back into the oven and bake for an additional 8 - ­10  minutes until crisp and browned.

Removed from oven, remove foil, and serve immediately.

Recipe reprinted with permission from Heinstirred.

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