Pull-Apart Spicy Cheese Bread

(Courtesy of thekitchen.com)

Ingredients:
1 rustic loaf of sourdough bread
3/4 c. shredded Monterrey Jack cheese
3/4 c. shredded Provolone cheese (or sliced provolone, cut into strips)
1 Tbsp. fresh chives, chopped
2 tsp. red pepper flakes (or more if you want it to be spicier)
1/4 c. butter, melted


Directions:
Preheat oven to 350 degrees.  Using a serrated knife, carefully cut bread horizontally into inch-wide strips without cutting all the way through the bottom crust.  Use the same method to cut the bread vertically so that the result is a grid of 1 inch square cuts, leaving the bottom of the loaf intact.  Set aside.


Combine cheeses, chives and red pepper flakes in a small bowl and mix until evenly distributed.  Using your hands, gently stuff the cheese mixture in between the cuts in the bread.  This is easier if you stuff the cheese in the horizontal cuts and fill in as needed.  Sprinkle any remaining cheese on top of the loaf.  Place loaf on a sheet of foil, pour melted butter on top, and wrap the loaf with foil.  Bake for 20 minutes.  Remove from oven, unwrap from foil, and bake for an additional 10 minutes or until cheese is bubbling and slightly browned on top.  Serve while hot.

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