I am the first to admit that this Cheesy Bacon and Chorizo Pull Apart Loaf is one big gluten, fat and carb festival but it is so delicious. And you are not going to eat it every day so a bit of an indulge once in a while is not a bad thing. And at least there is no added sugar in here so that makes it a little bit better hey?
It is a lip smackingly delicious combination of fried bacon and chorizo mixed with mature cheddar and mozzarella cheeses and chopped jalapeno chillies, stuffed into a loaf of bread. The loaf is drizzled with the garlicky bacon and chorizo fat and then baked until melted and crusty. It is so good when it comes out of the oven and you can serve it as a replacement to garlic bread at a barbecue or with a wintery soup or stew. Place it in the middle of the table straight from the oven and let the guests help themselves.
The inspiration for the Cheesy Bacon and Chorizo Pull Apart Loaf comes from a recipe I saw on The Broken Bread. I must have seen an image on either Instagram or Pinterest and immediately wanted to try it. It has been a while since I have made the Gourmet Stuffed Braai Loaf which is one of my most popular (and most stolen) recipes and I have been wanting to make something “next level” for a while now.
I decided to use a sourdough because if I am going to eat bread it must be good bread. It is quite a substantial loaf of bread so I found it needed a bit more oil drizzled over it when it came out of the oven the first time. If you are going to use a “lighter” type of loaf you probably won’t need to drizzle with any extra olive oil.
You want the bread full of flavour so stuff every nook and cranny. The quantity of ingredients is for a large round sourdough loaf. Adjust accordingly for the size of bread you will be using but if there is any filling left over sprinkle it over fried eggs, toast or an omelette filling. Enjoy!
- 1 round sourdough loaf
- 150g grated mozzarella cheese
- 150g grated mature cheddar cheese
- 150g crispy fried bacon bits (keep the fat in the pan to fry the chorizo)
- 150g fried chorizo sausage cubes (keep the fat in the pan to fry the garlic)
- ½ cup sliced pickled jalapenos, chopped
- 3 cloves garlic, mashed
- 60ml Baleia Extra Virgin Olive Oil
- 4 tbsp chopped parsley, for garnish
- Preheat the oven to 180 degrees C
- Place both cheeses in a medium bowl along with the bacon and chopped jalapeños
- Toss the cheese, bacon, chorizo and jalapenos to combine and set aside
- Place the bread on a cutting board and slice the bread into 1½ cm slices, making sure not to cut all the way through the bread. Rotate the bread 90°and slice the bread again creating a cross hatch pattern
- Use the same pan with fat that the bacon and chorizo was fried in, add the olive oil and garlic and gently fry the garlic for a minute or so.
- Set aside to cool
- Place a sheet of tin foil large enough the cover the bread on a baking sheet and place the cut bread on top
- Stuff all the rows of the bread with the cheese mixture, making sure the bread is stuffed all over with the filling
- Drizzle the garlic oil over the entire loaf, letting the oil drip down into the bread
- Wrap the load tightly with the tin foil and bake for 20 minutes
- Increase the heat to 200 degrees C, remove the bread from oven, and unwrap the bread
- Drizzle with more olive oil if required and place back into the oven and bake for an additional 8-10 until crisp and browned
- Removed from oven, remove foil, and serve immediately
- Adapted from The Broken Bread
** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.