Dublin Cheeseboard-Stuffed Appetizer Bread
Dublin Cheeseboard-Stuffed Appetizer Bread
Inspired by a vacation to Dublin, Ireland, this cheese- and meat-stuffed bread is everything you want from a cheeseboard, except it’s portable.This recipe won the Pillsbury Bake-Off Contest in 2019.Recipe courtesy of Pillsbury.Every single winning dish from the Pillsbury Bake-Off.
Servings
8
Ingredients
- 1 can (11 ounces) pillsbury refrigerated french bread
- 4 ounce irish white cheddar cheese, cut into thin slices
- 4 ounce sliced hard salami, cut into 1/2-inch pieces
- 4 ounce honey goat (chèvre) cheese, crumbled
- 2 tablespoon sliced almonds
- 1/4 teaspoon coarse sea salt
- 1 cup arugula
- 1 cup fig preserves
- 6 ounce dried apricots, halved
Directions
- Heat oven to 350 degrees F.
- Line rimmed baking pan with cooking parchment paper or lightly spray with cooking spray.
- Place refrigerated French bread dough on work surface.
- Cut in half crosswise to make two 6-inch loaves.
- Make lengthwise cut down center of each loaf to within 1/2 inch of bottom.
- Carefully pull apart dough and press to make two 7-by-5-inch rectangles.
- Top each rectangle with cheddar cheese, salami and goat cheese, to within 1/2 inch of edges.
- Bring long sides together over filling; pinch and roll top edge down to seal seam.
- Pinch and turn ends under loaves to seal.
- Place loaves in pan.
- Lightly brush loaves with water.
- Sprinkle with almonds and sea salt; press lightly to adhere.
- Bake 26–30 minutes or until golden brown.
- Cool 15 minutes.
- Meanwhile, on serving board or large platter, arrange arugula.
- Spoon preserves into small bowl; place on board.
- Cut filled loaves into 1-inch slices; arrange over arugula.
- Place apricots around bread slices on board.