Facebook
Instagram
Twitter
YouTube
Pinterest
Play Video
Email
Print
Arrow Dropdown
Close
Arrow Carousel
Arrow Carousel Right
title left
title right
background fill
button primary
button secondary
primary button hover
secondary button hover
subtitle background
title background
recipe-step-bg
Hay Vector Artwork
Cheese Box BG
External
Products
Products
All Products
Shreds
Blocks
Slices/Singles
Snack Cheese
Cracker Cuts
Ricotta
Specialty Cheese
Cream Cheese
Butter
English Muffins
Bagels
Recipes
Recipes
All Recipes
Appetizers
Breakfast
Dinner
Lunch
Partner Recipes
Side Dishes
Snacks
Our Story
Where to buy
Products
Products
All Products
Shreds
Blocks
Slices/Singles
Snack Cheese
Cracker Cuts
Ricotta
Specialty Cheese
Cream Cheese
Butter
English Muffins
Bagels
Recipes
Recipes
All Recipes
Appetizers
Breakfast
Dinner
Lunch
Partner Recipes
Side Dishes
Snacks
Our Story
Where to buy
recipe-cook
recipe-difficulty
recipe-prep
recipe-serves
recipe-circle
recipe-circle-hover
recipe-circle-complete
recipe-step-bg
Herb Butter Candle & Cheesy Pull Apart Bread
Difficulty:
medium
Share
Facebook
Twitter
Pinterest
Email
Print
Toggle to see instructions
Step 1
Ingredients
2—5 oz
disposable paper cups
2
food-safe wicks
1 cup
Salted Butter Quarters – 2 Sticks
1 tsp
garlic powder
Fresh thyme
Fresh rosemary
¼ tsp
ground black pepper
Instructions
Stir garlic powder, black pepper, minced thyme, and minced Rosemary with room temperature butter.
Place the food-safe wick in the disposable cup.
Put the butter mixture in a pastry bag or plastic bag and snip the corner. Pipe the butter mixture into the 2 paper cups.
Refrigerate or freeze until set.
Peel the cup away from the butter candle. Bring the butter candle to room temperature. Trim the wick to ½ inch. Place the butter candle in a ceramic or glass ramekin. Light and enjoy!
SHOP THE RECIPE
Toggle to see instructions
Step 2
Cheesy Pull-Apart Sourdough Bread
Ingredients
1 (1 ½) pound
round loaf sourdough bread
1 cup
Salted Butter Quarters – 2 Sticks
1 Tbsp
Dijon mustard
1 Tbsp
onion salt
½ cup
Parmesan Finely Shredded Cheese
2 cups
Mozzarella Shredded Cheese
Instructions
Preheat the oven to 350˚F. Line a baking sheet with aluminum foil.
Cut a checkerboard pattern on the top of the sourdough bread, about 1 inch apart, with a serrated knife. Do not cut through loaf; slices should be attached at the bottom.
Melt butter in a saucepan over low heat. Stir in the mustard and onion salt until combined. Place bread on the prepared baking sheet. Gradually pour the butter mixture evenly over bread squares and between cuts, letting the butter mixture soak into bread. Stuff shredded cheese between bread squares.
Bake in the preheated oven until the cheese melts and begins to bubble and brown, about 30 minutes.
SHOP THE RECIPE