Ingredients
1 pound round loaf sourdough or other flavor bread
4 tablespoons butter, melted
½ teaspoons granulated garlic
½ teaspoon salt
3 tablespoons banana pepper rings, chopped (reserve 2 Tablespoons juice from rings)
3 tablespoons ripe olives, chopped
3 tablespoons mushrooms, chopped
½ cup shredded cheddar cheese
½ cup shredded pepper-jack cheese
garlic salt
Preparation
With a serrated knife, make ¾" to 1" slices in the bread cutting almost to the bottom of the loaf, but not through the bottom. Turn the loaf 90º and make additional ¾" to 1" cuts to make a checkerboard effect with the loaf. Mix together the butter, garlic and salt. With a pastry brush, brush the butter mixture onto the sides of the bread cubes coating as much of the inner bread as possible. Stuff the pepper rings, olives and mushrooms into the crevices between the bread cubes. Stuff the cheeses on top of the vegetables. Drizzle with the reserved pepper juice and dust with garlic salt to taste. Wrap loaf loosely with foil and bake in a 350º oven for 30-45 minutes or until bread is heated through and lightly toasted. To serve, slide loaf onto a serving platter and serve as a rustic pull-apart finger food.
