Finger Food
Bacon and cheese cob loaf
Bacon and cheese have long had a culinary partnership, whether in a quiche Lorraine, spaghetti carbonara, mac and cheese or pizza. The smokiness of bacon goes with all cheeses - from a neutral cheese like a mild ricotta all the way to a pungent blue cheese. In this bacon and cheese cob loaf recipe, the bacon is sauteed with onion until crisp and then mixed with not one, but three cheeses: mozzarella, tasty and cream cheese.
INGREADIENT
- 250g bacon rashers diced
- 1 onion diced large
- 250g cream cheese
- 1 1/2 cups cream
- 2 cups mozzarella grated
- 1 cup tasty cheese grated
- 1 cob loaf
Direction
- Cut the top off cob loaf and pull the soft bread out.
- Place the top and stuffing aside.
- Fry onion and bacon, place in a bowl
- Add the block of softened cheese, cream and grated cheeses. Mix well and fill the cob loaf.
- Place bread lid on and wrap in foil.
- Bake at 180C for 45 minutes.
- Remove foil and cook for a further 10 minutes.
- Add the bread pieces and bake for 7-10 minutes to crisp up.
- To serve, place on a heat resistant platter with crispy bread pieces around the outside to use as dippers and vegetable sticks.
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