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YIELD: 6-8 serv­ings PREP: 10 Min. COOK: 30 Min.


1 16-20 oz round loaf ar­ti­san bread

1 cup cubed Stella® Moz­zarella Cheese

1/2 cup shred­ded Stella® Fon­tinella® Cheese 1/4 cup shred­ded Stella® Parme­san Cheese 1/4 cup shred­ded Stella® Asi­ago Cheese 1 tbsp garlic salt

1 tbsp dried Ital­ian herbs

3 tbsp pars­ley, chopped

1/4 cup un­salted but­ter, melted


Pre­heat oven to 350° F.

Slice the top of the bread loaf hor­i­zon­tally and ver­ti­cally into 1-inch square sec­tions, not slic­ing all the way through the loaf – leave the bot­tom of the loaf in­tact with each sec­tion still at­tached.

Com­bine all Stella® cheeses in a large bowl. Mix in garlic salt, Ital­ian herbs and chopped pars­ley and en­sure all in­gre­di­ents are mixed well.

Gen­tly stuff the cheese and herb mix­ture in be­tween slices. Stuff be­tween the ver­ti­cal slices first, then go back to fill the spa­ces be­tween the hor­i­zon­tal cuts.

Trans­fer the stuffed loaf to a bak­ing sheet cov­ered in foil. Pour melted but­ter evenly over the top. Wrap the loaf in foil and place in oven.

Af­ter 20 min­utes, un­wrap the foil from the top of the loaf. Con­tinue bak­ing for 10 min­utes, or un­til the cheese is com­pletely melted and the top of the loaf is just crispy.

Serve warm.

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