Howdy! I am so ready for Spring I can taste it! We grilled chicken the other night to top some salads then decided that was too healthy so I made some crack bread to serve with it. I hadn’t made crack bread in YEARS(!) I have had it in the back of my mind for a couple of weeks since seeing it on my friend Michaela’s blog not too long ago. I didn’t have the ingredients on hand to try her recipe, but plan on doing that soon. The recipe I normally use is very similar to plainchicken’s. I like to use sharp cheddar and provolone instead of all cheddar. My husband LOVES provolone! I also like to use real crumbled bacon. YUM(!) This is seriously one of our favorite bread appetizers and I have never seen anyone try it and not LOVE it. One taste and you will see how it got it’s name!
- 1 loaf sourdough bread
- 1/2 pound cooked and crumbled bacon...or more 😉
- 6 oz sliced sharp cheddar cheese
- 6 oz sliced provolone cheese
- 1 stick unsalted butter, melted
- 1 Tbsp Ranch dressing mix (1/2 packet)
Cut sliced 1/2 inch apart going in one direction of the bread. Turn it and do the same thing going the other direction. Be careful not to cut it all the way through to the bottom. Place the bread onto a large piece of aluminum foil and curve up the edges to form a packet. Then, place thin slices of cheese in between the cut slices. Sprinkle the top with the cooked and crumbled bacon. Melt butter and mix with ranch dressing. Pour over bread and wrap bread in foil. Bake at 350 degrees for 15 minutes. Unwrap and bake for 10 minutes longer.