Receta Leprechaun Bread
They say all leprechauns care about is gold, or in some instances, colorful marshmallows. I, however, have something that I think would entice them even more: Leprechaun Bread.
This festively colored bread isn’t just pretty; it’s stuffed to the point of bursting with Irish Stout cheddar cheese, bright spinach and artichokes, and aromatic basil pesto. It’s a truly special bread that will make anyone wish they were Irish.
If I saw a leprechaun dashing by with a big ol’ pot of gold, I would probably let ’em keep on going out of sheer laziness. But if he were toting this cheesy, gooey, golden and green-speckled bread, I’d hightail it right on after him. And he wouldn’t stand a chance.
Nobody gets between me and bread.
This Leprechaun Bread is perfect for a St. Patrick’s Day party since it’s designed to be tearable and shareable. The checkboard pattern it’s chopped in let’s you grab a few cheesy pieces, rip ’em off and chow down. Regular slices of bread are good, but tearable chunks are much more fun.
There is a slew of green dessert recipes out there, but have you got something savory in your arsenal? Bookmark this baby now, and you’ll be glad you did. All you need is a tall beer to go with.
A Few Tips Before You Get Cooking:
I found the Irish stout cheddar in the specialty cheese section of my grocery store, which is typically located near the deli.
If you can’t find sourdough, opt for a bread that’s crusty, thick, and sturdy.
I use the mix of Irish stout cheddar and regular shredded cheddar to save some cash since the former is pricey, but you can absolutely use all of one or the other.
Leftovers can be easily reheated by wrapping in foil and baking at 350 until warmed through.
Leprechaun Bread
By The Smart Cookie Cook
Ingredients:
- 1 loaf sourdough bread
- 1 stick butter (8 tbsp), melted
- 1/3 cup basil pesto
- 7 oz. Irish stout cheddar cheese, sliced into small pieces
- 1/2 cup shredded sharp cheddar cheese
- 1 generous cup fresh spinach, chopped
- 3 artichoke hearts, finely chopped
Directions:
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Set aside.
On a cutting board, cut bread lengthwise in sections 3/4-inch thick, but do NOT cut all the way through. Leave just a bit of bread attached at the very bottom so it is separated but still connected. Do the same thing widthwise, creating a checkerboard pattern.
Pour melted butter over the bread, making sure it seeps into all the crevices.
Brush bread and all crevices with pesto.
Stuff both cheeses into all crevices of the bread, distributing evenly.
Tuck the spinach and artichoke pieces into the bread crevices, and sprinkle a few on top.
Cover bread completely with aluminum foil and bake on prepared sheet for 15 minutes. Unwrap bread and bake for another 10 minutes, or until golden brown. Enjoy.
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