You just have to put in the cheeses and vegetables and reap the compliments

Hot bread, melted cheeses and roasted vegetables, we found the recipe for happiness and could not help but share

Eldad Shmueli, guest chef

27/05/2022

Friday, 27 May 2022, 08:10

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This is how weeks are celebrated.

Cheese fondue bread (Photo: Dror Einav, Dror Einav)

Chef Eldad Shmueli founded Elhanan - a bread culture, a chef's bakery and a bread bistro in Kibbutz Mishmarot.

Residents of the area who know Elhanan well know that this is the place to buy quality sourdough breads, sweet and savory pastries and also to eat dishes made from fresh and local ingredients.

Another recipe you will probably love

Minimum investment, maximum return: this is how we make the most cheesy bread in the country

To the full article

Yummy! (Photo: Dror Einav, Dror Einav)

In honor of Shavuot, Shmueli shares with us a recipe for a cheese and vegetable fondue, served in hot bread.

You just have to get organized on a loaf of quality sourdough bread, put in the cheeses and vegetables and reap the compliments.

As we like to say - minimum effort, maximum impression.

Roasted cheese and vegetable fondue bread

Recipe By: Eldad Shmueli, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 30 minutes work

• 120 minutes total

• Easy to prepare

• vegetarian

• Recipes for Shavuot

• milky

• Pastries

• Breads

• vegetables

• cheese

• kosher

Cheese and vegetable fondue bread (Photo: Dror Einav)

Ingredients

• For cheese bread:

  • A loaf of sourdough weighing about 1 kg

  • 300 grams of telegio cheese, sliced

  • 300 g cheddar, sliced ​​or grated

  • 150 grams of butter

  • A bunch of green onions

  • Grated black pepper

  • As sea salt

• For the roasted vegetables (can be changed according to the season):

  • 1 whole cauliflower

  • 1 broccoli head

  • 6 tablespoons olive oil

  • Salt

  • pepper

  • Matamarwa

  • Thyme

  • Fresh hyssop

• For the conversion table, click here>

Preparation

How to make roasted cheese and vegetable fondue bread?

• 1 The

  bread:

  Heat the butter with the green onion, black pepper and salt in a small pot, heat lightly until the butter is bubbling and remove directly from the heat.

  Set aside for about twenty minutes.

• 2 Cut the bread using a two-and-a-half-inch knife with intervals of about 2 to 3 cm, leaving the bottom of the loaf completely intact (so that the bread retains its original shape).

• 3 Spread the butter and onion mixture between the spaces and spread the two cheeses evenly in the bread slices.

  Compress well inside.

• 4 Wrap the bread tightly in foil.

  Put the bread in the oven 40 minutes before the desired serving time.

• 5 Vegetables: Slice the vegetables to a thickness of half a centimeter while maintaining the shape of the flower.

• Arrange the vegetables in a tray on baking paper and season with olive oil and the rest of the ingredients.

• 7 Roast for about 10 minutes on high heat until just lightly golden.

  Remove and cool.

• 8 Preheat oven to 170 degrees and put the wrapped bread for 20 minutes.

  After 20 minutes, remove the foil and continue to bake for another 10 minutes.

  Remove and place the vegetables in the grooves with a heat-resistant tool.

  Put the bread back in for another 10 minutes and serve hot.

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Tags

• Weeks

• Cheeses

• Cheese bread

• recipe

• Fondo

• bread

• vegetables