Herbed and Spiced Cheese Bread

Cheese bread on pumpernickle

Simple goes spectacular in herbed and spiced cheese bread. A few quality ingredients combine into one harmoniously tasty dish. Herbs and spice with everything nice make for a no fuss simple supper. So often, the least complicated of things are best.

Herb Magic

Even in Minnesota, herbs make a comeback in the spring. A glimpse of green shooting up from the earth is a welcome site indeed. Chives, parsley and oregano are hearty, low maintenance perennials. They look pretty in the garden with fluffy leaves. These herbs want to go to seed and flower much to the delight of bees and butterflies.

Dried Herbs OK Too

Dried herbs will do if fresh are not available. In fact, this recipe was inspired by Penzys, a spice company that sells all kinds of dried herbs from plain to fancy. Just cut the quantity in half for each as dried herbs are more concentrated in flavor than fresh.

Snappy Supper Savory

This very trouble-free recipe melds a good sprinkling of herbs with gooey cheese and crusty bread. For a light almost summer meal, serve this with a nice crisp salad. Make the salad first so you can enjoy the herbed and spiced cheese bread piping hot from the oven.

Herbed and Spiced Cheese Bread

Ingredients:

1 teaspoon garlic powder
¼ teaspoon crushed red pepper
¼ teaspoon black pepper, freshly ground
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh basil, finely chopped
½ teaspoon fresh thyme, finely chopped
2 tablespoons onion, finely chopped
2 cups Cheddar cheese, grated
Fresh pumpernickel bread
 

Directions:

Preheat oven to broil. Cover cookie sheet with foil.

In a large bowl combine garlic powder, red pepper, black pepper, oregano, basil,  thyme and onion. Grate cheese on top and gently mix in with spices and onion.

Place bread slices on prepared cookie sheet. Carefully, top bread slices with cheese, spice and onion mixture. Broil until lightly brown. keeping a watchful eye. Serve immediately.

Oregano fresh from the garden

 

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