Better than Fondue: Sourdough Bread, Mozzarella Cheese & Kale!
Better than Fondue: Sourdough Bread, Mozzarella Cheese & Kale
Better than Fondue: Sourdough Bread, Mozzarella Cheese & Kale or just any round or oval loaf will do. Ok if do not have mozzarella then use Swiss cheese. The key is you want some cheese that you would use in a Fondue, the type that melts and most importantly is a gooey cheese that you enjoy pulling and eating with the bread. Those are the best ingredients for this dish!
For my friends who want it to be a healthier more savory dish add kale to it. I love Lacinato Kale but any type of kale will work. If you are not a Kale fan then use Pesto.
OK here you go easy steps:
Preheat oven to 350 degrees Take a baking pan and line it with parchment paper
Score bread length wise and slice the bread as if you were about to slice them for toasting. Cautions do not cut all the way through the loaf. The important thing is not to be too precise keep the bread in it’s shape.
Spread the crevices of the bread and squeeze in there the Kale and the cheese. Then if you want to go to the next level and be a bit over the top put more cheese on top of the bread.
Then transfer the loaf to the baking sheet and bake until the cheese is bully and melted. Check around 17-20 minutes later and see how it looksJ.
The next step is the best part, take it out of the oven and serves it to your friends as “Finger Food” rip and tear to your heart’s content.
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