This Ham and Pineapple Crack Bread is sure to be your next favorite appetizer. It is so easy to make and even easier to serve. You can get loads of cheese, ham and pineapple in every bite.
I am apparently very behind on the trends. I was super late trying the Cronut! Even later to try the mug cake….and we just got around to crack bread.
But you know what they say, better late than never.
And even though this Ham and Pineapple Crack Bread is a little late to the party, it definitely was worth the wait.
I think pineapple with savory foods is somewhat debated. Some love it, others hate it. I for one, am a huge fan. Ham, pineapple and I go wayyyy back. I remember being the only one who would vote for it on family pizza night. I lost a lot of battles trying to convince my siblings that they really needed to forgo their plain pepperoni for some pineapple goodness. It is the whole sweet and salty thing, it just gets me.
So naturally when I decided to put my own spin on crack bread, it had to be loaded with my two favorite toppings. Nick and Stella loved it! Who wouldn’t like a big sourdough loaf loaded with garlic butter, stuffed with cheese and topped with canadian bacon and pineapple? It is comfort food. Plain and simple.
This recipe is so simple. I used Italian parsley, garlic, butter, and olive oil to make the garlic spread. After giving all the ingredients a quick pulse in the food processor, I tossed the mixture into a pan to melt down the butter and to cook off the garlic a little bit to give it a little more flavor. Using a pastry brush, I coated all the cracks of the sourdough loaf. Next up is the cheese. I used mozzarella cheese but any cheese that melts well will work perfectly. Top it all off with some ham and pineapple and bake till golden bubbly. Feeding this to your kids for dinner qualifies you for some sort of Parent of the Year Award. At least at our house. For Stella, cheesey bread is right up there with donuts.
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- 1 Sourdough Loaf
- 2 Cloves Garlic
- 2 Tablespoons Italian Parsley
- 1 Tablespoon Basil
- 2 Tablespoons Extra Virgin Olive Oil
- 5 Tablespoons Butter
- ½ Teaspoon Salt
- 1 Cup Mozzarella Cheese, shredded
- ¼ Cup Pineapple, chopped
- ¼ Cup Canadian Bacon, chopped
- Preheat the oven to 400°. Using a serrated bread knife, cut the sourdough loaf in a 1 inch diamond pattern making sure that you don't cut all the way through (cut about two-thirds of the way through). In a food processor, combine the garlic cloves, Italian parsley, basil and the olive oil. Give it a few quick pulses, till the herbs and garlic are chopped. Scrape the herb mixture into a small saucepan and add butter and salt. Cook on medium heat until the butter is melted, stirring occasionally. Using a pastry brush, spread the herb butter into each crack of the bread and then stuff it with a little bit of cheese. Next, stuff it with a little bit of pineapple and canadian bacon. Continue till all the cracks are filled. Wrap the bread in foil entirely and bake for 15-20 minutes or until the cheese has melted entirely.
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