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Tarragon Cheese Loaf Recipe

Tarragon Cheese Loaf Recipe

The distinctive taste of tarragon seasons this savory layered bread from Sheryl Hurd-House of Fenton, Michigan. "I like to use a round loaf of sourdough," she notes. Warm wedges are especially good with spaghetti or lasagna.
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:8-10 servings


  • 1 unsliced round bread (1 pound)
  • 1/4 cup butter, softened
  • 2 tablespoons minced fresh tarragon
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 2 cups shredded Parmesan cheese


  • 1. Slice bread horizontally into thirds; remove top section and set aside. Spread butter over the bottom and middle sections; sprinkle with tarragon and cheeses.
  • 2. Reassemble loaf; tightly wrap in foil. Bake at 350° for 25 minutes or until cheese begins to melt. Let stand for 5 minutes. Cut into wedges. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 slice) equals 270 calories, 14 g fat (8 g saturated fat), 34 mg cholesterol, 622 mg sodium, 23 g carbohydrate, 1 g fiber, 13 g protein.

Reviews for Tarragon Cheese Loaf

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Reviewed Jan. 28, 2010

"I am kicking myself for not trying this years ago! It is tasty and so good with pasta. I used sourdough upon the recommendation."

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