CHEESY PULL-APART BREAD WITH SRIRACHA MAYONNAISE

Serves 6

Prep: 15 minutes Cooks: 15 minutes

Garnish with nasturtium blossoms, if you have them in the garden, for a colorful surprise.

1 unsliced oval loaf (about 1 pound) sourdough bread

1/2 cup (1 stick) butter,

melted

2 cloves garlic, crushed Coarse salt

2 cups shredded Gouda

cheese

2 tablespoons chopped

fresh chives

Sriracha mayonnaise, see

recipe

1. Heat oven to 425 degrees. Use a serrated bread knife to cut the loaf into 1-inch wide slices, but do not cut all the way through the bread. The slices will still be attached. Turn the loaf, and slice again to make 1-inch sections still attached to the bottom crust of the bread. Place on a sheet of foil on a baking sheet.

2. Mix the melted butter and garlic in a small dish; drizzle evenly over the

bread, so that it flows into the nooks and crannies. Sprinkle with salt. Smoosh the cheese down in between the bread pieces; sprinkle some over the top.

3. Bake until the cheese is melted and golden and bread is crusty, about 15 minutes. Sprinkle with chives. Drizzle generously with Sriracha mayo. Serve hot.

Nutrition information per serving: 513 calories, 37 g fat, 17 g saturated fat, 134 mg cholesterol, 30 g carbohydrates, 2 g sugar, 13 g protein, 759 mg sodium, 2 g fiber