Tarragon Cheese Loaf Recipe

4.5 2 2
Tarragon Cheese Loaf Recipe
Tarragon Cheese Loaf Recipe photo by Taste of Home
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Tarragon Cheese Loaf Recipe

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4.5 2 2
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

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

Directions

Slice bread horizontally into thirds; remove top section and set aside. Spread butter over the bottom and middle sections; sprinkle with the tarragon and cheeses. 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.
Originally published as Tarragon Cheese Loaf in Quick Cooking July/August 2001, p53

Nutritional Facts

1 slice: 270 calories, 14g fat (8g saturated fat), 34mg cholesterol, 622mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 13g protein.

  • 1 unsliced round bread (1 pound)
  • 1/4 cup butter or margarine, 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 the tarragon and cheeses. 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.
Originally published as Tarragon Cheese Loaf in Quick Cooking July/August 2001, p53

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Reviews forTarragon Cheese Loaf

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justmbeth User ID: 1196484 261538
Reviewed Feb. 19, 2017

"I tried this recipe since I had some extra tarragon I need to use up and it did not disappoint. While I was assembling, I was worried that it was cheese overload but once it baked, the melted cheese/bread ration was just right."

MY REVIEW
FriedaG User ID: 1671534 32342
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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