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Tarragon Cheese Loaf

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.
  • Makes
    8-10 servings


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


  • Slice bread horizontally into thirds; remove top section and set aside. Spread butter over the bottom and middle sections; sprinkle with 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.
Nutrition Facts
1 slice: 270 calories, 14g fat (8g saturated fat), 34mg cholesterol, 622mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 13g protein.

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  • justmbeth
    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.

  • FriedaG
    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.