As you can see, I wasn’t successful in getting this warm cheesy bread on a pretty serving platter.  So it stayed warm by nestling in the foil pouch I baked it in.

I hosted a ward dinner group of twelve people tonight - after a very full week.  So I wasn’t in the mood to make anything monumental for an appetizer.  I pre-sliced the bread, and then I muscled my 18-year-old son into stuffing it with sliced cheese.  All that was left to do was mix together the melted butter, poppy seed, and green onion.

The hardest part was slicing that tough-textured sourdough bread.  One direction was fine, but when I went cross-wise - it was hard to hold together.  Thank goodness sourdough is forgiving - it didn’t tear or crumble. 

When all was said and done - nobody noticed the slightly uneven cuts. They only had eyes for the gooey melted cheese sinking into the onion/poppyseed/butter saturated bread cubes.  It turned out to be an out-of-the-ordinary type of appetizer that nobody had ever tried before.

But save it for when you have at least 12 hungry people - after devouring all we could - we still had enough to serve 6 to 8 more guests.

Ingredients:

1 unsliced loaf (round is preferable) sourdough bread - mine was square.

1 pound Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion, with tops

2-3 tsp poppy seeds

Directions:

Cut the bread lengthwise and widthwise - withOUT cutting through the bottom crust. 

Place on a foil-lined baking sheet. 

Insert cheese between cuts. 

Combine butter, onion, and poppy seeds. 

Drizzle over bread.

Wrap in foil; place on a baking sheet. 

Bake at 350 degrees for 15 minutes. 

Unwrap.  Bake 10 more minutes, or until cheese is melted.