I intentionally hid a key component in my recipe title.
This is cheesy, indulgent, and you’ll love it.
But, if I told you what all is in this beautiful hunk of bread you might have clicked away.
Do I have trust issues?
I can’t have you clicking away, dear friends.
See the green? Brussels sprouts. Yep.
If you’re not big on eating green, this will give you an easy way to get them in. Don’t cringe. They’re awesome. I sauteed them, and hit them with a splash of balsamic vinegar. The cheese, OMG. It’s Cabot’s Hand Rubbed Tuscan Cheddar. This cheese is like pizza without the crust, to quote Cabot.
Is there anything they do that isn’t amazing???
I swear I had a plan to put shredded chicken in this, but I didn’t have room. The bread was just way too stuffed. In the end, it didn’t need it. I was so happy with how this turned out, but I’m already planning out my next cheesy stuffed bread.
Even if you’re not a fan of brussels sprouts, give this a try and I promise you will be. Here’s your printable-
Tuscan White Cheddar Pull Apart Bread
- 1 French or Italian bread loaf
- 1 tbsp.olive oil
- 4 oz. brussels sprouts, halved
- 1 tsp balsamic vinegar
- 1 tsp sea salt
- 1 tsp coarse pepper
- 8 oz. Cabot Tuscan Cheddar, shredded
- 2 tbsp. salted butter
- 1/2 yellow onion, diced
- 1 tsp minced garlic
- 1 tbsp. salt
- 1 roma tomato, diced
- Prheat oven to 425 degrees.
- Slice bread horizontally in slices almost to the bottom to make pockets.
- Heat olive oil over medium high heat in a saute pan and add brussels sprouts; toss to coat.
- Saute until golden on both sides and add vinegar, salt and pepper, toss and remove from heat.
- Let cool a little and roughly chop; set aside.
- Add butter to pan and when melted, add onions, garlic and salt; toss and saute until caramelized, about 5-7 minutes. Remove from heat.
- Stuff bread with onions first, then shredded cheese, and then brussels sprouts.
- Bake for 10-12 minutes, or until cheese has fully melted and everything is slightly golden on top.
- Top with diced tomatoes and serve.