Smoked Cheesy Bacon Bread defines ‘Excellent, Easy Party Appetizer’! Smoked Gouda and Cheddar Cheese, bacon, pepper and chives. Embed it all in sliced, warmed french loaf. Oh yeah! Popular Low-Carb, Low-Sugar party food is here!
Serve your gang Smoked Cheesy Bacon Bread for a half time repast. Celebrate (or comfort yourself) with this deliciously smoky version of popular cheesy bread. After two back to back years of Super bowl with our beloved Seahawks, we’ll be watching the Panthers and the Broncos go at it in 2016. Our Seahawks didn’t make the cut this year, I’m afraid. We love them anyway!
A game of Super Bowl magnitude requires special game day party food. Smoked Cheesy Bacon Bread tackles the crowd and wins every time! This bread is oozing with Smoked gouda and Cheddar cheeses. Pan fried bacon and peppers, and fresh chives top this marvelous aromatic cheesy blend. A uniquely smoky tang fills the senses as cheddar and smoked gouda pulls up into the mouth. When digging into this french bread, pluck a piece and watch that flavorful cheesy stretch. The toppings mostly cling to the cheese! You might need a few forks, plate and napkins around for scooping up the bacon and peppers. Our crowd goes wild for this version of cheesy bread!
Smoked Cheesy Bacon Bread pulls apart easily and fills your tummy with cheesy low carb smoky, bacony pepper flavor. The guys devour this delectable appetizer! I recently created Mozzarella Bruschetta Cheesy Bread recipe for Deals Plus online blog. Follow the link for a look at that excellent appetizer bread recipe if you want to explore a totally different take on cheesy bread. It’s a tasty Italian version! Looking for more appetizers for the big day? Or any fun party? Try Cranberry Raspberry Brie Bites and Low Carb Chorizo Spinach filo Cups. Veggie stuffed mushrooms are another excellent party day food you might like!
Smoked Cheesy Bacon Bread Recipe notes:
You may enjoy making your own french bread, I do! My French bread recipe would work great for this appetizer!
Or, or you may prefer to use a tougher textured, store-bought french boule, like I did, for this recipe.
- Preheat the oven to 350 degrees
- Cut the boule in long slices about an inch apart. BUT DO NOT CUT THROUGH THE BOTTOM OF THE LOAF!!
- Now cut across the first cuts, creating a crisscross cutting pattern in the bread.
- Slice the cheeses into 1/4 inch thick by 1 inch or so pieces and stuff them into the bread slices.
- When all the bread cuts are stuffed with the cheeses, wrap the loaf in tinfoil, place on a baking sheet, Or a pie plate, like I did here) in center of the oven, and bake until all the cheese is melted; about 20 minutes.
- Note: If you wish you can add the cooked bacon and peppers in with the cheese and bake it all. I did NOT do this.
- I wanted a faster recipe so I chose to use the stove top at the same time as the oven to save 20 minutes.
- The other reason I didn’t put the bacon and peppers into the bread before baking. I was worried the bacon might make the bread a bit soggy. That would taste fine, but the bread wouldn’t be strong enough to pull apart without breaking too soon. It MIGHT work. If you try it let me know!
- A Tip: To support the bread in the oven I chose to put it in a pie plate. All that cheese is heavy and the bread will hold it’s round shape better if the sides have some support. A flat baking sheet will work too. But the bread might spread a bit more.
Meanwhile,Saute’ bacon on medium until cooked.
When the bacon is half done add peppers and half the chives.
When the bread is done, unwrap it and sprinkle the bacon mixture over the loaf, pulling the bread pieces gently to thoroughly distribute the topping. Garnish with the fresh chives and serve on a tray.
This is finger food, but plates, napkins and forks may be appreciated nearby!