Tipsy Cheesy Bread

By SoupAddict
September 8, 2011
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Author Notes: Earlier this year, friends of mine were discussing restaurants in proximity to the SXSW conference, which they were attending. The dish "drunken cheese bread" from Max's Wine Bar came up several times, punctuated with ooohs and aaaahs and exuberant superlatives of love.

One fuzzy description of the dish later (clearly, it had contained alcohol), and I was intrigued. Whether this creation comes close to Max's, I don't know, but it's savory, cheesy, slightly boozy and very satisfying.

Serves: 4

  • 1/2 French baguette, sliced into 1" cubes
  • 1 shallot, thinly sliced
  • 1/8 pound prosciutto, very thinly sliced and chopped
  • 1 cup white wine
  • 8 ounces Gruyère, grated
  • 1 sprig fresh thyme, leaves removed, stems discarded
  • 1/2 teaspoon freshly ground black pepper
  1. Preheat oven to 400° F.
  2. Butter the sides and bottom of four 16 ounce baking dishes or ramekins. Add the bread cubes, then scatter the shallots and prosciutto on top. Toss lightly to mix the layers of ingredients.
  3. Pour wine over the bread, shallots and ham, going slowly to allow the wine to soak into the bread rather than pool on the bottom of the dish. Top with the grated Gruyère, and sprinkle the thyme and pepper.
  4. Bake until the cheese melts and begins to brown, about 15-20 minutes.

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