Hello! It’s been a while since I’ve written a post and eons since I’ve posted a recipe. My brother passed this one along and I loved the simplicity and originality of it. It’s sort of a fondue in a bread loaf. I wish I could have taken more pictures, but this was as far we got. Make this for a cozy night in with a glass of wine. It’s also a perfect appetizer to serve when you want to impress your dinner guests.
Cheesy Fondue Bread
Ingredients
- loaf of French bread
- 3 kinds of cheeses that melt- I used Gruyere, Camembert and Triple Cream Brie. The original recipe mentioned Raclette, but I couldn’t find it.
- Dried Rosemary
- Carmelized onions (about 1 onion, though you won’t use it all)
- Cooked bacon, crumbled
- 2 Tb chopped parsley
- 2 cloves minced garlic
- 1/4 cup olive oil
- 3 Tb grated Parmesan cheese
Directions
- Using a knife, cut three squares out of the bread as seen in the picture above. Be careful while cutting, as you will cut the bread into strips to use for dipping later on.
- In the first square, place slices of Camembert until bottom of bread bowl is covered completely. Spoon in a thin layer of carmelized onions. Add another layer of Camembert. Add another layer of onions. Add a final layer of the cheese.
- In the middle square, place sliced Gruyere until bottom of bread is covered. Add a sprinkle of Rosemary. Place another layer of Gruyere. Add another sprinkle of Rosemary. Put your final layer of Gruyere on top.
- For the last square, add your sliced Brie. Continue to alternate Brie and bacon as you did in the squares above.
- In a small bowl combine, parsley, garlic, olive oil and Parmesan. Drizzle over the top of the sliced bread that you pulled out for the squares.
- Bake in oven at 400 degrees for about 30 minutes. You may need to cover with foil the last 10 minutes so the bread won’t burn.
- Serve immediately and enjoy!
Home Is Where The Haggis Is 
2 thoughts on “Cheesy Appetizer”
Carla Kaser
Will have to try this. Looks and sounds yummy.
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Lisa Cavallari
Thanks! Let me know how it turns out.
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