Bacon and blue cheese is a fantastic flavor combination! Try this bacon blue cheese bread for a delicious appetizer or as an accompaniment to soup or pasta.
There’s been a summer cold being passed around these parts and last week I came down with it.
Which meant that there was only one possible option in the kitchen: a good, hot soup.
Which meant that there was only one possible option for what to go with it: a good, hot, crusty, cheesy bread.
Bacon Blue Cheese Bread, of course.
I am such a sucker for the bacon and blue cheese flavor combination. And it goes so well with so many things: bacon blue cheese burgers, blue cheese bacon chicken, even mussels with blue cheese and bacon (that’s my personal favorite)! It just so happens to make a fantastic bacon blue cheese bread, too.
Normally when I make a pull-apart bread I’ll use a round loaf, if only because it’s easier for me to find a loaf of bread with a good, hard crust in that shape. But when I find one that’s oblong with a harder crust, I’ll take it. I find that it’s easier to slice and stuff.
I also love to do this with individual hard rolls. Makes it much easier to serve to guests so you don’t have everyone eating from the same big loaf. Of course, you can always just slice it into pieces if your family is a little more refined than mine :)
To make stuffing this bread really easy I like to slice my bacon into thirds before cooking. Don’t bother cooking it in batches of one layer, just toss it all in your pan if there’s not room and stir it up as more fat renders. You wouldn’t want to do that with whole slices but smaller pieces work (or if I’m making a dish where I need crumbled bacon I’ll slice the bacon into small pieces first, so much easier)! Thirds work best here because they’re easiest to slide into the buttery, blue cheesy crevices.
I made my bacon blue cheese bread to go with a rustic potato soup and oh, my-lanta, was it fantastic!! It would go perfectly with a tomato soup, too. (Or all by itself, you little piglet ;) In any case, it made me *almost* cured. Either that or all that extra rest I forced myself into (but I’m pretty sure it was the bread :)
Yields 8 servings
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 large round or oval-shaped loaf of French bread (or Italian, Sourdough, etc., just make sure it's got a hard-ish crust)
- 6 slices bacon, cut into thirds and cooked until crisp
- 1/2 cup butter
- 4 ounces crumbled blue cheese
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- 1 cup shredded cheddar and jack cheese (combo)
- chopped parsley, for garnish (if desired)
- Preheat oven to 375F. Spray a sheet of foil with cooking spray and set loaf on top.
- Slice ½-inch grid lines into the bread, crosswise in both directions, stopping just before the bottom of the bread (don't cut all the way through).
- Melt the butter just until there are a few butter chunks left that are not melted, then remove from heat and stir to finish melting entirely (this will prevent the butter from being too hot and making the blue cheese melt).
- Mix together the melted butter, blue cheese, salt and pepper.
- Gently spoon the butter mixture in all of the crevices, making sure it gets in every part of the loaf. Wrap the loaf up in the foil and place directly on the oven rack and bake for 15 minutes.
- Remove from oven, open the foil and place cooked bacon slices into crevices. Sprinkle the shredded cheese on top of the bread. Leaving the foil open, return bread to oven and bake until the cheese is melted and lightly browned.
- Garnish with chopped parsley, if desired. Serve immediately.