1 Chabaso Sourdough Boule
1/2 C (1 stick) unsalted butter melted
2 T extra virgin olive oil
1 T country-style dijon
1 T fresh Italian parsley, chopped
1 T very finely diced onion or 1/4 t onion powder
1 large clove garlic, minced
8 oz shredded cheese
1/2 t bread dip seasoning (combination of basil, dried thyme, dried oregano, ground black pepper, sea salt, grated Parmesan)
- Preheat oven to 400F.
- Slice the bread into 1-inch slices but don’t cut all the way through. Turn the bread 90 degrees and repeat so you end up with cubed pieces to pull and eat once the bread is done.
- Whisk together the butter, olive oil, dijon, parsley, onion, garlic, and bread dip seasoning.
- Carefully spoon the butter mixture into the cracks of the bread. Take the cheese, and gently stuff into the cracks as well.
- Wrap the stuffed Boule in foil and bake at 400F for 20 minutes. Open the foil and bake an additional 10 minutes or until the outside of the bread is toasty. Enjoy!