Shelly's Recipe

RUSTIC STUFFED BREAD

Category: Hot

1 lb round loaf sourdough or other flavor bread
4 tbsp butter, melted
1/2 tsp granulated garlic and salt
3 tbsp banana pepper rings, chopped (reserve 2 Tbsp juice from rings)
3 tbsp ripe olives, chopped
3 tbsp mushrooms, chopped
1/2 cup shredded cheddar and pepper-jack cheeses
garlic salt

With a serrated knife, make 3/4 inch to 1 inch slices in the bread cutting almost to the bottom of the loaf, but not through the bottom. Turn the loaf 90 degrees and make additional 3/4 inch to 1 inch cuts to make a checkerboard effect with the loaf.

Mix together the butter, garlic and salt. With a pastry brush, brush the butter mixture onto the sides of the bread cubes coating as much of the inner bread as possible.

Stuff the pepper rings, olives and mushrooms into the crevices between the bread cubes. Stuff the cheeses on top of the vegetables. Drizzle with the reserved pepper juice and dust with garlic salt to taste.

Wrap loaf loosely with foil and bake at 350 oven for 30-45 minutes or until bread is heated through and lightly toasted.

To serve, slide loaf onto a serving platter and serve as a rustic pull-apart finger food.