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This Jalapeno Appenzeller Bread is a Cheese Lover’s Dream

Afrim Pristine's stinky cheese bread recipe from For The Love of Cheese
Prep Time
10 min
Cook Time
30 min
Yields
4 servings

I love using Appenzeller cheese when cooking because of its melting properties and the distinctive aroma it gives off when it’s melted. Image a beautiful summer day on a dairy farm in Appenzell, Switzerland. Flowers are blossoming, and the lush vegetation all around you is waving in a slight breeze. There’s a beautiful scent in the air and then a cow comes along and passes some gas. That’s exactly what your house will smell like after you make this recipe. I call that “pleasant pungeantness”.

Related: BC Wines You Need On Your Radar (Plus Drink Pairings)

See More: Get to Know Afrim Pristine

Excerpted from For the Love of Cheese: Recipes and Wisdom From the Cheese Boutique by Afrim Pristine. Copyright© 2018 Afrim Pristine. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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ingredients

1
clove garlic, coarsely chopped
½
small white onion, coarsely chopped
1
small jalapeno pepper, seeded
½
cup (125ml) cilantro
1
can (28oz/796ml) whole tomatillos, drained
Juice from 1 fresh lime
Fine sea salt
1 ½
lb (700g) round loaf or sourdough rye bread
10
oz (285g) grated Appenzeller cheese
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directions

Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 2

To make the salsa verde, combine the garlic, onion, jalapeno and cilantro in a food processor. Process the ingredients until finely chopped. Add the tomatillos, and pulse until combined, but don’t pulse the living daylights out of it; be sure to leave some texture. Mix in the lime juice and season to taste with salt. Should you have any leftover salsa verde, transfer it to an airtight container and refrigerate up to 5 days.

Step 3

To assemble, place the loaf of bread on the prepared baking sheet.

Step 4

Using a knife, make cuts 2 inches (5 cm) deep and 1 inch (2.5 cm) apart in the loaf. Rotate the loaf a quarter-turn and make the same cuts again to create 1-inch (2.5 cm) cubes.

Step 5

Pour some salsa verde into each of the cuts. Then take the cheese and stuff it into each of the cuts. Cover the loaf with aluminum foil and bake for approximately 20 minutes. Remove the foil and bake for an additional 7 minutes or until golden brown and cheese has melted.

Step 6

Serve hot and tear this cheesy bread to shreds.

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My rating for This Jalapeno Appenzeller Bread is a Cheese Lover’s Dream

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