Fontina & Prosciutto Crack Bread

This addicting party appetizer is called "crack bread" for a reason

I have been seeing crack bread recipes on blogs and Pinterest for months, and it was only a matter of time before trying my own version. This massive loaf of sourdough bread is scored all over, soaked with garlic butter, and stuffed with melty fontina cheese and salty prosciutto. As the bread bakes, the cheese melts and oozes into the cracks of the bread and the prosciutto crisps up. Guests can easily snack by pulling out fingers of the cheesy, buttery bread. It's a "wow" dish that was perfect for our Super Bowl party but would also be great for a potluck or any other occasion when you need to feed a crowd.


Related Recipes:
- Savory Leek & Mushroom Bread Pudding
- No-Knead Bread
- Herbed Ciabatta Stuffing


Fontina & Prosciutto Crack Bread:
Ingredients
- 1 large loaf of sourdough bread, unsliced
- 1 lb. fontina cheese, grated
- 8 paper-thin slices of prosciutto
- 1 stick (4 oz.) butter
- 4-6 cloves of garlic, minced

Recipe

• Preheat the oven to 350F.
• Cut the loaf of bread in 1" horizontal slices, then cut it into 1" vertical slices, making sure not to cut all the way through so that the whole loaf stays intact.
• In a microwave-safe bowl, combine the butter and garlic and heat until butter is melted and garlic is sizzling.
• Pour the melted butter all over the bread, then stuff the bread with the fontina, making sure to shove the grated cheese down into all the cracks.
• Place the bread on a baking sheet and loosely cover with foil.
• Bake for 15 minutes, then remove the foil and wind the prosciutto in between the cracks of the bread.
• Bake, uncovered, for another 15 minutes.
• Let cool slightly, then transfer to a platter and let guests dig in.

Serves eight