Have you heard about this big sports game thingy tomorrow? As you can see by my drawing, I’m not much of a football fan. I thought a bronco was a bull. It’s actually a HORSE! Oops. I still don’t know what the activity of tailgating involves, but, as I’ve mentioned before, I am a definite fan of sporty snacks. Buffalo wings, nachos, queso, tater skins, fiery hot Cheetos, the obligatory platter of baby carrots and onion dip– I welcome it all. But Greenpointer’s own Jen G recently introduced me to a new addition to the world of finger foods. Do you remember the Bloomin’ Onion, made famous by Outback Steakhouse? Well its time you meet its distant cousin: Bloomin’ Bread. No deep-fryer required, it’s essentially a loaf of bread sliced so that it opens up like a chrysanthemum made of carbohydrates and cheese. You might say it’s a real game changer, a tasty touch down, perhaps even this years snack MVP? Enough already…let’s do this!

One other nice thing to note about this recipe is that you can put everything together ahead of time, wrap it in foil, and even wait to cook it until the next day, which makes this a great recipe for busy party planners.

Bloomin’ Bread

1 unsliced loaf (round) sourdough bread
1 lb. Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, with tops
2-3 tsp poppy seeds


1. Cut the bread lengthwise and widthwise – withOUT cutting through the bottom crust. Place on a foil-lined baking sheet. Insert cheese between cuts.
2. Combine butter, onion, and poppy seeds. Drizzle over bread.
3. Wrap the loaf in foil and place on a baking sheet. Bake at 350°F for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.

Illustration by Libby VanderPloeg

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