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Spinach Bacon and Cheddar Bread




Source of Recipe


unknown


List of Ingredients




6 ounces cream cheese
2 tablespoons mayonnaise
2 cloves garlic, crushed
1/4 teaspoon hot pepper sauce
16 ounces frozen spinach, thaw, squeeze dry
1/3 cup + 1/4 cup grated romano cheese
6 strip thick cut bacon, cooked, chopped
18 inch baguette of soft bread -- halved horizontally
2 tablespoons unsalted butter, room temperature

Mix cream cheese, mayonnaise, pepper sauce and half of garlic in large bowl until well blended. Stir in spinach, 1/3 cup Romano cheese and bacon. Spread spinach mixture evenly over cut side of bottom of bread loaf. Set loaf top in place. With long serrated knife, carefully cut loaf crosswise into 8 or 10 pieces. On large sheet of heavy-duty foil, reassemble loaf. Draw foil up around loaf and crimp it tightly at top. The loaf can be prepared to this point up to 4 hours ahead. Refrigerate if desired.

TO TRANSPORT: Set the loaf on a cookie sheet or jelly roll pan for transport. In a small storage container with a tight-fitting lid, mix together the remaining Romano cheese, butter and the remaining garlic.

TO HEAT AND SERVE: Let loaf come to room temperature if chilled. Soften butter-and-Romano mixture if hard. Position rack in middle of oven and preheat to 375ºF. Set loaf on its sheet pan on rack. Bake 20 minutes. Open foil packet and fold it down to expose the surface of the loaf. Spread the butter-cheese mixture evenly over the loaf top, using it all. Return loaf to oven and bake until top is nicely browned and spinach filling is very hot, another 20 to 25 minutes. Carefully remove loaf from foil and transfer to cutting board or serving platter. Serve immediately.


Recipe