|1||bread — sourdough loaf|
|150 g||mozzarella cheese — grated|
|150 g||mature cheddar cheese — grated|
|150 g||bacon — crispy fried|
|150 g||chorizo — cubed, fried|
|1/2 c||jalapeños — chopped|
|3 cloves||garlic — cloves, mashed|
|60 ml||olive oil — extra virgin|
|4 Tbs||parsley — chopped, for garnish|
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.