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
- 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
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.
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.
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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