Crunchy Rye Bread (Appetizer or Side)

Ruby Rose serves this with a delicious soup.  Check out her oysters rockefeller stew.

• 1/ 3 cup softened butter or margarine
• 1/ 2 teaspoon celery seed
• 1/ 2 teaspoon sesame seed
• 1/ 4 teaspoon paprika
• 3/ 4 cup shredded cheddar cheese
• 1 loaf (1 lb.) round unsliced rye or pumpernickel bread

METHOD

Mix butter, seeds, and paprika until smooth. Stir in cheese. Make 3 lengthwise and 3 crosswise cuts through top of bread, leaving bottom crust intact. Spread mixture on all sides of cuts and over top and sides of bread. Heat on cookie sheet in preheated 375 degree oven, uncovered, until hot and crunchy, about 20 minutes.

Notes: Bread can be prepared with spread earlier in the day. Keep in a plastic bag until time to bake. Swiss cheese can be substituted for the cheddar or a combination of the two cheeses.

Contributor: Ruby Rose

 

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this recipe from www.inmamaskitchen.com

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