Tuesday, January 28, 2014

Cheesy Bread with Ham & Pineapple

I was reading through this recipe and looking at the pictures right before lunch.  It was a bad idea.  I got the idea to add pineapple chunks to the original recipe.  It all came out just kind of sour.  I don't know if it was the type of bread I used, or the addition of the pineapple.  It was edible, but could use work.  It came out looking like a hot mess, too!  I should have stopped glopping the cheese mix on at a certain point, but it all just looked too good as I was putting it together.

Cheesy Bread with Ham & Pineapple
adapted from The Noshery

16 oz block cheese, cubed (I used cheddar jack)
1/2 cup sour cream
1/2 cup whipped cream cheese
1 tsp minced rosemary
2 cloves garlic, minced
1 cup diced ham
1 cup diced fresh pineapple
1 loaf crusty bread

Preheat oven to 350F.  Place cubed cheese in a food processor.  Pulse until broken down into small crumbles.  Set aside 1/2 of the cheese crumbles.  To the food processor, add sour cream, whipped cream cheese, rosemary and garlic.  Pulse until smooth and spreadable.  Transfer to a bowl, add ham and pineapple.  Mix until well combined.  Using a serrated knife, cut the loaf in a grid pattern.  Place the loaf on a baking sheet covered with parchment paper.  Fill all of the cuts with cheese mixture, leaving enough to gently rub on top of the loaf.  sprinkle with reserved cheese crumbles.  Bake for 20-25 minutes, or until melted and bubbly.

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