This delicious, easy cheese and herb bread is baked French bread stuffed with cheese, herbs and wine.
Sometimes it’s nice to have a little bread with your dinner. Plain old French bread can be kind of boring, right? So why not jazz up dinner a bit with some garlic bread. But this cheese and herb bread is like a really good cheesy garlic bread! It’s perfect for serving with soups, stews and salads.
- loaf of French or sourdough bread
- Fontina cheese
- extra virgin olive oil
- dry white wine
- fresh basil
- chives or green onions
- salt and pepper
How to make Cheese and Herb Bread:
The full, printable recipe is at the end of this post.
Let the baked cheese and herb bread stand for 10 minutes. Remove the foil, and transfer it to a cutting board. Cut the bread crosswise into 1-inch wide slices and serve. Enjoy!
Make ahead tip:
You may prepare the stuffed loaf up to 3 hours in advance. Let it stand at room temperature, wrapped in foil, until ready to bake.
The best bread recipes:
- Portuguese Sweet Bread
- Rosemary Sea Salt Italian Bread
- Easy Homemade French Bread
- Irish Soda Bread
- White Sandwich Bread
Cheese and Herb Bread
- 1 long loaf French or sourdough bread
- 10 ounces Fontina cheese, coarsely grated
- ¼ cup extra virgin olive oil
- 3 tablespoons dry white wine
- 2 tablespoons chopped fresh basil (or 2 teaspoons dried)
- 2 tablespoons chopped fresh chives or green onions
- 2 tablespoons chopped fresh arugula
- 2 large garlic cloves, minced
- salt and pepper, to taste
- Preheat the oven to 350°F.
- Cut the bread loaf in half lengthwise. Remove enough bread from the bottom half to create ½-inch deep cavity.
- Mix the cheese with the remaining ingredients. Season with salt and pepper. Pack the cheese mixture into the bottom half of the bread. Place the top half of the bread over and press the loaf together firmly. Wrap tightly in foil.
- Bake the bread until heated through, about 30 minutes. Let stand 10 minutes. Remove foil; cut the bread crosswise into 1-inch wide diagonal slices and serve.
- You may prepare the stuffed loaf up to 3 hours in advance. Let stand at room temperature, wrapped in foil, until ready to bake.