Cooking abroad: Cheese and bacon stuffed bread

Guess who’s back? For this week I have a very simple yet delicious recipe.

I’m going to teach you how to prepare bread filled to the brim with cheese and bacon so that you can heat it up in the oven and use the contents as topping for some crackers and/or toasts.

Ingredients

1 big, preferably round, white bread;

250g Flamengo cheese (alternatively, Emmental, Mild Cheddar or Kashkaval);

250g cottage cheese (alternatively, Ricotta or Urda);

100g parmesan cheese;

250g bacon;

150g chorizo [optional].

Cooking

Open a small round hole in your bread and proceed to take out the contents. Make sure to keep the the crust that you took out when opening the hole, in order to be able to close the hole later.

Chop the bacon (and chorizo if you have any) and grate all of the cheese. Stuff it in the bread and close the hole previously made. Put it in the oven at 200ºC for about 2h. When it’s ready, take it out of the oven, open it up again and use the melted cheese and bacon mix as a topping for crackers or toasts.

Tomas R.