This is a classic Web recipe that has gone around and had several renditions of it, but if you want to start with the basics, The Brown-Eyed Baker's version is quite good and straight forward. Take a nice, crusty French or Sourdough loaf, and cut deep slits in it. Drizzle with a garlic butter, bake and top with a TON of cheese and/or other ingredients from pepperoni, to caramelized onions and pickled jalapeños. Just use your imagination, and go crazy. EVERYONE, will eat the crap out of this, guaranteed!
Prep the loaf, and gather your ingredients:
1 large loaf or boule-style Sourdough or French bread
½ cup butter (unsalted or salted is fine), melted
1 clove garlic, minced
1 bunch scallions, trimmed and thinly sliced
8 oz. sharp Cheddar cheese, shredded (about 2 cups)
8 oz. Monterey Jack cheese, shredded (about 2 cups)
sliced pickled jalapeños and/or other pickled veg, or diced tomatoes
Chopped fresh parsley or green onions, to garnish (optional)
Preheat oven to 350º F. Spray a sheet of heavy-duty foil with non-stick cooking spray and set aside.
Cut a cross-hatch pattern into the top of the bread by slicing ½-inch grid lines into the bread, stopping about ¼-inch from the bottom of the bread so that it stays together. Place the bread on the piece of foil that has been sprayed.
Stir together the melted butter, garlic and scallions.
Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf. Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 min.
Remove from the oven and increase the oven temperature to 425º F.
Open the foil and sprinkle (pack on) the shredded cheese on top of the bread, along with any other ingredients you like (Sabrina likes to shove jalapeño slices and cheese slices in the crevices). There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 min. Let stand for 5 min. before serving. I like to serve with some Ranch dressing, but that is definitely not necessary. ; )