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Tipsy Cheesy Bread


Last week, I read a wall post trail on Facebook where some friends of mine were discussing restaurants in proximity to the SXSW conference. The dish “drunken cheese bread” from Max’s Wine Bar came up several times — punctuated with exclamation marks and exuberant superlatives of love — along with similarly enthusiastic references to a restaurant named “Moonshine.”

I’m not sure, but I think the fine people of Austin, Texas like their booze.

Or maybe it’s just my friends.

Either way, my curiosity was piqued. The combination of cheese and bread baked in wine sounded like a winner to me.

A quick googling revealed a popular recipe from Real Simple magazine. Gruyère? Lots of Gruyère? This cheese lovin’ girl says, yes, please.

Always one to fiddle, I replaced onions with shallots, and ham with prosciutto. And then threw in some fresh thyme, because fresh thyme is always a good idea.

Prepared as individual servings, it was the perfect accompaniment to a bowl of soup. And surprisingly, not as heavy as a half pound of cheese would lead you to believe.

Along with the other liberties I took with the original recipe, I also chose to replace the clumsy frat word “drunken” with the slightly more delicate “tipsy” in the recipe’s title. I would totally serve this at a dinner party, where it is gauche to be drunken but perfectly charming to be tipsy.

Tipsy Cheesy Bread

adapted liberally from Real Simple magazine

Ingredients
butter, for the serving dish
1/2 French baguette (or 1 batard), cut into 1-inch cubes
1 large shallot (or 2 small), thinly sliced
1/8 pound very thinly sliced prosciutto, chopped
1 cup white wine (I used Barefoot Chardonnay)
1 1/2 to 2 cups (6 – 8 ounces) grated Gruyère
1 sprig fresh thyme, leaves removed, stem discarded
1/2 teaspoon freshly ground black pepper

This recipe can be made in four individual 16 oz. serving bowls or one 2-quart baking dish. Serves 4.

Instructions
1. Preheat oven to 400° F.

2. Butter the sides and bottom of the baking dish(es). Add the bread cubes, then scatter the shallots and prosciutto on top. Toss lightly to mix the layers of ingredients.

3. Pour the wine over the bread, shallots and ham, going slowly to allow the wine to soak into the bread rather than pool on the bottom of the dish. Top with the grated Gruyere, and sprinkle the thyme and pepper.

4. Bake until the cheese melts and begins to brown, about 15-20 minutes.

5. Leftovers hold up quite well, should there be any — reheat in preheated 350° F oven until cheese is melted.

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Win

Friday 9th of September 2011

This looks delicious! We're not big pork fans at our house...do you have any suggestions for a prosciutto substitution? I'd really like to try this.

SoupAddict

Friday 9th of September 2011

Assuming you don't like any pork ... even sausage, which I also recommend (although if you like chicken sausage, I really enjoy chicken-apple-tarragon sausage, which you can sometimes find in larger grocery stores or specialty retailers like Whole Foods).

Where was I? Oh! I haven't tried this, but I think I would leave out the meat altogether add a really nice smoked gouda or smoked cheddar to the mix. Hm, that's sounding better and better the more I think about it .... :)

Darlene

Thursday 8th of September 2011

I'm surprised that with all your sometimes snobby, high-falutin' ways, that you actually used Barefoot chardonnay. That's, like, the toilet water of the wine world.

I realize that this is your site, and you can act in whatever way you please, and I can just not read it, but just reading on how you judge things, it's sometimes a surprise to see what ingredients you like, and the ones that you don't.

SoupAddict

Thursday 8th of September 2011

Hi Darlene! Thanks for stopping by and adding your 2 cents to the interwebs here on my little blog. If SoupAddict comes off as snobby and high-falutin', then I suspect that you haven't read enough posts to understand that it's self-deprecation.

It's okay if you don't like SoupAddict. Sometimes I don't like her either. Like, to your point, I really wish that she had an appreciation of fine wine, because it seems like a very pleasant hobby. Instead, she saddles me with the likes of Barefoot and Boone's Farm.

(But on the other hand, the Barefoot brand does come in these handy little 4-packs with 2 cup bottles. Super convenient for cooking.)

Karen

thedrivencook

Wednesday 22nd of June 2011

Yum, sounds so good, but so bad ;)

Tipsy Cheesy Bread (via SoupAddict’s Blog) « Rain City Kitchen

Friday 6th of May 2011

[...] Tipsy Cheesy Bread (via SoupAddict’s Blog) Last week, I read a wall post trail on Facebook where some friends of mine were discussing restaurants in proximity to the SXSW conference. The dish "drunken cheese bread" from Max's Wine Bar came up several times — punctuated with exclamation marks and exuberant superlatives of love — along with similarly enthusiastic references to a restaurant named "Moonshine." I'm not sure, but I think the fine people of Austin, Texas like their b … Read More [...]

koshercorvid

Friday 22nd of April 2011

So it's fondue with the bread already in it? That's insane and amazing. I love it!