Bloomin' Bread

Here's yet another little recipe I picked up on Pinterest. I've never had the Bloomin' Onion at Outback Steakhouse...probably because it's likely to induce an instant hear attack, but it does look tasty. I much prefer this bread version though. Bead, cheese, butter and green onions...good stuff.

The only tricky part about this recipe is slicing the bread. Slicing in one direction is a cinch, but then going back the other way can definitely be a bit tricky. Just be patient and don't tear the bread. It doesn't have to be perfect. As long as you can place cheese slices in between the cuts, you're good.

I made this on a Saturday afternoon as a snack for Heath and Jesse while they watched football...it was a hit. I don't know that I'd make this for a huge group of people since it's such a 'hands on' appetizer, but for a lazy weekend, it was a great snack.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Bloomin' Bread'

Source: The Girl Who Ate Everything via Pinterest

Ingredients

1 unsliced loaf sourdough bread

12-16 ounces Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion

2 teaspoons poppy seeds

Directions

1. Heat oven to 350 degrees.

2. Cut the bread lengthwise and widthwise without cutting through the bottom crust.

3. Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Pin It