I am going to own up. Though I have pinned a ton of ideas on Pinterest, I have never ever really made anything inspired by the site. Please tell meI am not the only one to do this?!?

I decided in Januaryif I was going to continue to spend time on Pinterest, I needed to actually use it effectively (i.e. make something I had pinned). It’s March, but I have finally made good on my New Year’s commitment.

I started with a recipe called Bloomin’ Onion Bread from the Girl Who Ate Everything. Of course, I changed it up. For the original, which has been pinned hundreds of thousands of times, be sure to visit her site!

Artichoke Poppy Seed Cheese Bread

Ingredients:

• 1 loaf sourdough bread (I used the Artisan Bread in Five Minutes a Day sourdough recipe with garlic cloves)
• 1/2 stick of butter
• Monterey Jack cheese
• 1 can artichoke hearts
• 1/2 cup of diced green onions
• 1 tablespoon poppy seeds

Instructions: 

I don’t make bread very often, but when I do I typically use the base recipe from my Artisan Bread in Five Minutes a Day cookbook. In this case, I made the sourdough version. I spiced it up by sticking chopped up bits of a garlic clove in the top of the bread.

It came out beautifully.

Cut the loaf both horizontally and vertically into small cubes, without cutting all the way through the bottom (note to self, don’t forget to take a photo of this step).

I love artichokes and will add them to almost anything, much to the kids’ chagrin. When I saw the original recipe, I just knew they would be a great addition! If you go with a more basic sourdough (rather than garlic), you could flavor things up with some marinated artichokes but mine were plain.

Chop up one can of artichoke hearts. Make sure the artichokes are pretty dry so they doesn’t make the bottom of the bread soggy.

Once I got everything all chopped into little bits, I sort of tucked the artichokes throughout the bread–all the way down to the bottom.

I grated up quite a bit of Monterey Jack cheese…I didn’t really measure, but I would guess it was about one to two cups.

I took the cheese and stuffed it in EVERY SINGLE nook and cranny. Like I said, I love cheese!

Everything else just sort of gets sprinkled on top…

After the cheese I added the onion. I didn’t bother to tuck it down inside, although you could. Since I had added the artichokes, the onions were more for a visual. They play more of a leading roll in the original recipe from the Girl Who Ate Everything.

I melted the butter and poured it over the top of the bread. Be careful not to use too much (I sort of eyed it)–you don’t want the bottom of the bread to get all soggy while it sits.

I topped everything off with a fairly liberal sprinkling of poppy seeds.

Once it’s assembled, pop it in the oven and bake at 350 for about 15 min.

The melding of flavors was delightful if I do say so myself.

I took the bread to a dinner to be served as an appetizer and it was gone before everyone had a chance to try it out!

Seriously? This is one of the best appetizers I have had. Ever. You have got to try this!

What have you pinned that you’d love to make but haven’t ever tried?

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Tauni Everett

Administrator at Tauni Everett

Tauni is a former public relations executive who spent 12+ years handling communications and events for an array of clients, from the NBA and Olympics to numerous high ranking politicians. Today, she handles social media for a local agency and hosts Snap, an annual social media conference for bloggers focused on entertaining, craft and home DIY.

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Artichoke Poppyseed Cheese Bread

Last Updated:

November 14, 2018

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