- 1 round, fluffy, and crusty loaf of bread
- 2 tablespoons olive oil
- 2 cups Monterey Jack cheese
- 1 cup coarsely chopped canned artichoke hearts
- 1/2 cup coarsely chopped kalamata olives
- 1/2 cup coarsely chopped sun-dried tomatoes
- coarse sea salt, fresh cracked black pepper, dried oregano
- 1/2 cup crumbled feta cheese
- fresh basil leaves
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- First slice the loaf of bread. Using a serrated knife, slice into the loaf, creating 1-inch thick vertical strips, but making sure to leave the bottom of the bread attached. In other words, don’t slice all the way through the loaf and create slices. You want to keep the bread loaf in tact. After you’ve cut vertical strips into the loaf, cut horizontal strips into the loaf, creating a bunch of bread cubes all attached at the bottom of the loaf.
- Place on the prepared baking sheet and drizzle with olive oil, separating some of the cubes a bit to get the olive oil into some of the bread pieces.
- Next work with the Monterey Jack cheese. Separate some of the bread pieces, and shove the cheese in there. Try to get cheese into every bit of the loaf. Don’t be shy.
- Do the same separating and shoving technique with the artichoke heart pieces, the kalamata olives, and the tomato pieces. Sprinkle with salt, pepper, and dried oregano.
- Bake until even more golden brown, and until the cheese has meted and the bread look irresistible, about 12 to 14 minutes.
- Remove from the oven and place on a platter. Sprinkle with feta cheese and fresh basil. Serve warm. Really… just get out of the way because people will tackle you to get at the loaf. It’s that good.
- Serving Size: 6