Rating: 5 stars
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Serve this bold and rich bread as an appetizer. It also pairs well with vinaigrette-dressed salad or your favorite grilled meat.

Wendi Allen, Brandon, Mississippi
Recipe by Southern Living October 2007

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Recipe Summary

prep:
20 mins
bake:
20 mins
stand:
5 mins
total:
45 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut bread loaf in half lengthwise. Brush melted butter evenly onto cut sides of bread halves.

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  • Stir together onion, jalapeño pepper, and next 5 ingredients, and spread mixture evenly over buttered sides of bread halves. Place bread halves, buttered sides up, on a baking sheet, and sprinkle evenly with 1 1/2 tsp. Creole seasoning.

  • Bake at 350° for 18 to 20 minutes or until brown and bubbly. Let stand 5 minutes; cut crosswise into 1-inch-thick slices, and serve immediately.

  • Note: To make ahead, wrap prepared unbaked bread halves in aluminum foil, place in a large zip-top plastic freezer bag, and freeze up to 1 month. To bake frozen, remove bread halves from freezer bag, and place foil-wrapped bread on a baking sheet. Bake at 350° for 10 minutes or until thawed. Remove foil, return to baking sheet, buttered sides up, and bake 8 to 10 minutes or until brown and bubbly. Let stand 5 minutes, and cut bread halves as directed.

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