Ignore the Warren Zevon reference. I now own an unsliced loaf of Four Cheese Bread, and I’m not sure how best to consume it.
Dinner tonight was mussels steamed with bulghur in a bath of onion, garlic, tomato, smoked paprika, and white wine. I used the heel of the loaf to push the food onto my fork. Consumed forkful, bit sauced-up bread. THAT certainly wasn’t the right way.
Toast it for breakfast and put a poached egg on it? Slather with marinara sauce, sliced meatballs on top? Suggestions, please.
The cheeses involved, BTW, are asiago, Parmesan, provolone, and smoked mozz, incorporated somehow into a sourdough loaf.
“How to use four cheese bread?” Your question frightens and confuses me, unless the cheese is somehow weaponizing itself delicious 4 cheese sourdough bread will go with almost anything and can be eaten all by its lonesome toasted or plain.
Chop up fresh tomatoes, throw in some oregano and garlic and salt, rip up some Parma ham, pile it all on toasted four cheese sourdough. Now I’m hungry.
Now I’m really hungry. Any chance you’d share your recipe?
I toasted and lightly buttered a thick slice as a midnight snack last night. Toasting is definitely the key move. As raw bread it was dense and bland.
Toasted two slices to go with a pair of sunnyside up eggs for breakfast. As I moved closer to the center of the loaf, the cheese flavor intensified, so I think I’m done with it as breakfast food.
I like the garlic butter idea. A LOT. Also ecletic wench’s steering towards bruschetta – why didn’t I think of that?
I would blush to call it a “recipe.” Chop an onion and a couple of garlic cloves, a little bit of smoked ham, sauté in a spoonful of olive oil until the onion softens, add S&P and a teaspoon of smoked paprika. Chop a tomato or two plum tomatoes (I used two kumatoes, that brown tomato hybrid that tastes like a tomato even in February), add and let soften. Stir in half a cup of bulghur wheat. Half cup of dry white wine, and bring to a simmer. Dump a pound or two of clean mussels over, cover the pan, and let simmer for maybe 8 minutes, until they all open. Set the pan on the dining table next to a bowl for empty shells.
If it hangs around long enough to get stale on you, I suggest savoury bread pudding.
(Cube the bread, add some crumbled cooked bacon, pour a mixture of eggs and milk over this and then grate a little cheese on top. Let sit for an hour or six, bake at 350)