drunken cheesy bread

It’s got bread. It’s got cheese. It’s got wine. Basically, most of your comfort food groups combined to make a crowd-pleasing appetizer for people to pick on or a generous lunch for two. I chose the latter.

Soft and salty under a layer of a golden crunchy top.Β And the wine? Well…I like to put wine in my food. As long as you go light on it. There’s a fine line between tasty and “drenched in alcohol”.

Drunken Cheesy Bread (adapted from Real Simple)

butter for greasing the pan
1/2 baguette, cut into 1-inch slices
1/2 small yellow onion, thinly sliced
1/8 pound thinly sliced prosciutto
3/4 cup or less of white wine
1/2 teaspoon black pepper
1 1/2 cups grated Manchego cheese

Heat oven to 375Β° F.
Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole.
Scatter the onion and prosciutto over the bread.
Pour the wine over the onion and prosciutto and sprinkle with the pepper and Manchego.
Bake until the cheese has melted and begun to browned at the edges, about 20-25 minutes.
Serve.

Pull apart with your hands. It’s more fun that way.

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