gypsy bread

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This bread is rich, buttery, spicy, cheesy and just plain amazing. It’s based on my recipe for The BEST Garlic Bread on the Planet…but with a very subtle twist.

We love this bread served as an appetizer at cocktail parties and as an accompaniment to soup and stew in general…and THIS STEW in particular.

~ preheat oven to 350 degrees F. ~

1 long loaf seeded French bread, or 4 seeded mini loaves (such as poppyseed or sesame seed)

1 cup extra sharp cheddar cheese, grated

1/4 cup Asiago cheese, grated

1 cup mozzarella cheese, grated

2 teaspoons onion powder

4 large cloves garlic, minced

1 cup real mayonnaise (no substitutions)

2 teaspoons sweet curry powder

1/3 cup chopped green olives

smoked paprika

dry basil leaves

black pepper

Split loaf/loaves lengthwise on baking sheets. Mix cheeses, onion powder, garlic, mayo, curry and olives. Spread this mixture evenly over split bread. Sprinkle lightly with the smoked paprika, basil and black pepper. Bake in preheated oven for 20 to 25 minutes or until golden, hot and bubbling. Cut into smaller pieces for easier noshing.

over a campfire: split loaves, fill, sandwich the filling between the bread, wrap in foil and place on grill or campfire for 5 to 10 minutes or until cheese is melty. Eat as a sandwich.



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