Savory Cheese and Chive Bread

Page 34

Cuisine: French | Course Type: Breads

(2 reviews)

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I made this for brunch this morning, taking into account aj's notes from the previous review. I made sure there were lots of chives, skipped the walnuts, measured the cheese by weight to be sure I was putting enough in, and for good measure added some left over caramelized onions (about 1/3 cup). I also mixed the cheese up a little, adding 1 ounce of gruyere and 1 of parmesan I wanted to use up from the fridge.

The result was quite cheesy, nice and savory and went very well with our brunch. Even though I used a lot of chives, it could easily have had more - without the onions it might have been missing flavor - in the recipe she suggests scallions as an alternative, and I'm sure they'd be nice too. Also I found that adding the sharper cheeses intensified the flavour. I'll definitely be making this again.

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