Stuffed Garlic Bread

Photo by Katie Kay

First of all, I have to confess I'm a complete idiot and apparently I don't understand how to cut an X in my French bread.  Hence, half of my bread is neatly cubed with proper Xs, and the other half looks like a zipper.  The zipper part was actually prettier, so that's the picture above.  The cubed part was easier to eat though, so I recommend thinking things through before you wield a knife.  (Maybe take a pencil and draw your lines first.  Diagrams couldn't hurt.) \
I thought this recipe took some effort to take the butter mixture and drizzle it with a spoon down in to each and every crevice of the bread.  Likewise, stuffing grated cheese down in each nook and cranny seemed tedious.  In the end?  Worth it.

Photo by Katie Kay

Matt said it needed salt, but he says everything needs salt.  I take his opinion with a grain of salt.  Ha. Check out this cheesy gooeyness.  Please allow the cheese to distract you from my un-manicured man-hands.

Photo by Katie Kay

Stuffed Garlic Bread
1 loaf Italian or French bread (as long as it's puffy) 1 stick butter, melted 1/8 cup EVOO 3 tsp dried minced onion 1 Tbsp minced garlic 1 Tbsp Dijon mustard 1 Tbsp poppy seeds 2 tsp chopped fresh parsley (or dried if you're lazy)
White cheddar cheese, grated (I bought 1/2 lb chunk and used about half of it once I grated it)
Preheat oven to 350.  Line a cookie sheet with tinfoil.  Place bread on foil and using a bread knife, cut Xs into the bread.  Think this through first.  Don't be stupid (like me).  Square cube shapes are ideal.
Melt butter in a bowl, then add remaining ingredients except cheese.  Stir well.  With a spoon, carefully drizzle butter mixture into each row of cut bread, letting butter drizzle up and down the length of the loaf and all up inside it!  Then stuff grated cheese into each row.
Spray edges of foil with cooking spray.  These should be the edges that will wrap up and touch the top of your loaf.  This is so your melted cheese won't stick to your foil and peel off when you remove it. Bake bread for 20 minutes, then remove foil and bake for another 10 minutes.  Serve hot.
Don't be like me.  Please eat this with more than just 2 people.  For the sake of your belly, your waistline, and your arteries.
This was the carnage left when we were finished:

Photo by Katie Kay

Source:  Food Wanderings in Asia