Tuesday, August 30, 2011
Cheddar Bacon Ranch Bloomin' Bread
Do you ever have recipes that you have earmarked to try, only to keep pushing them back for one reason or another?
Pinterest is helping, in the sense that I know exactly where I need to go look for said earmarked recipes. (Do you Pinterest yet?? Hmmmm.....it's lovely fun!)
Surprisingly, this was one such recipe. For reasons still unknown to myself, I'm not sure why. I knew that this would be beyond yummy. I mean, seriously, bacon, cheese, fresh tomatoes, Ranch, bread? What's not to love, right? I knew it would be easy and quick to pull together. I knew that the kids would chow down.
Oh, I remember what it was! Something to do with a dinner-time soccer practice and my sisters's invitation to eat dinner at my parents' house.
Yeah, free food still trumps easy food.
This would be a great appetizer, but since it is kind of a fun and glorified version of BLT sandwiches, I say it passes as a main dish as well. Yum!
Cheddar Bacon Ranch Crack Bread
Adapted from Plain Chicken
1 unsliced loaf of French bread
1 cup shredded cheddar cheese
1 lb. bacon, cooked crispy, cooled, and crumbled
1 tomato, diced
3 green onions, sliced
1/2 cup butter, melted
1 Tbsp Ranch dressing mix
Preheat oven to 350 degrees.
Using a sharp bread knife cut the bread going both directions (like a crosshatch pattern). Do not cut through the bottom crust. Place loaf on a large sheet of foil.
Place cheese in between cuts. Sprinkle crumbled bacon on bread, making sure to get in between cuts. Top with the diced tomatoes and sliced onions. Mix together butter and Ranch dressing mix. Pour over bread.
Wrap the entire loaf in foil and place on a baking sheet.
Bake for 15 minutes. Unwrap and bake for an additional 10 minutes, or until cheese is melted. Transfer loaf (still wrapped in foil!) to a serving platter. Serve immediately.