Jalapeño Popper Bread

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Earlier when I posted the recipe for Homemade Garlic Butter (that you all seemed to like, thanks for that), I told you that I was going to be using it in another recipe later in the week. True to my word, here it is! I cannot possibly describe how good this jalapeño popper bread is. It gives you all of the flavor of poppers, without the hassle of actually having to stuff those little peppers. Further, it is a wonderful spread on toast, and an incredibly good dip for apples. I have become positively obsessed with it, having enjoyed it with apples, every night for the past week as a snack. You might consider doubling, or even tripling this recipe. Yep, it’s that good.

Pair it with a bowl of Slow Cooker Ham and Bean Soup and you have one heck of a hearty and satisfying meal.

Jalapeño Popper Bread

1 loaf of French bread*
½ c. garlic butter, softened
4 oz. cream cheese, softened
1/2 c. sour cream
½ c. chopped Melissa’s Pickled Jalapeño Peppers
¼ t. kosher salt
1/8 t. freshly ground black pepper
2 c. grated Fontina cheese

Preheat the oven to 400° F. Line a pan with parchment paper or foil; set aside. Slice bread in half lengthwise and place, cut side up, on the pan. Spread both pieces with the softened garlic butter and bake for five minutes.

In a medium bowl, beat together remaining ingredients EXCEPT cheese. Remove the toasted bread from the oven and slather both pieces with the cream cheese mixture; top with grated Fontina cheese. Dot the top with slices of jalapeño, if desired. Return to the oven and bake an additional 8 to 10 minutes until the cheese is melted. Remove from oven, and let stand five minutes before slicing and serving.

*I make this in individual slices using a rustic bread, in this case, Pane Turano from Aldi.