RECIPES

The Cheesiest Jalapeno Pull-Apart Bread

Nothing says party food like a cheesy, spicy pull-apart bread – and we dare say, this will be one is the cheesiest you've ever tried.

Active Time

20 minutes

Servings

8-10

Ingredients

1/2 cup (1 stick) butter, melted
3 tablespoons minced fresh chives
3 garlic cloves, minced
1/2 teaspoon each salt and pepper
1 round loaf sourdough bread (1 pound)
8 ounces Wisconsin monterey jack cheese, shredded (2 cups)
16 ounces Wisconsin mozzarella cheese, cut into 1/2-inch cubes
3 medium jalapeno peppers, thinly sliced

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack or Mozzarella can be used in this recipe.

Instructions

Heat oven to 350°F.
Combine the butter, chives, garlic, salt and pepper in a small bowl. Set aside.
Cut breat into 1-inch, vertical strips, leaving a 1/2 inch at base of the loaf. (Take care not to cut all the way through the bread.) Rotate bread 90 degrees; cut 1-inch strips, creating a crosshatch, diamond pattern in bread.
Spoon butter mixture into spaces between diamonds. Set aside 1/4 cup monterey jack. Insert the mozzarella and remaining monterey jack into spaces. Top with jalapeno peppers and reserved monterey jack.
Wrap loaf in foil; place on baking sheet. Bake for 30 minutes. Remove foil; bake for 10 minutes longer or until cheese is melted. Serve immediately.

Recipe Tips

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.
For less spicy heat, remove seeds and membranes from jalapenos before slicing.

Cheesemonger Tip

Wisconsin cheesemakers produce over 1 billion pounds of mozzarella cheese each year. Mozzarella rates second only to cheddar in popularity within the U.S.