Dec 11, 2009

Kay’s Savory Party Bread

I’m gonna corrupt you all. Big time. I’ll expand your waist-line, add to your hip-size measurement and refuse to feel guilty about it. It’s my duty as a food blogger. Plus, I kinda like being a bad influence now and then.

New years is just around the bend, and what fun would the holidays be if you didn’t get to cheat on your diet? This here is the perfect appetizer, snack, party food or comfort food you can possibly imagine. It’s all that and a moonwalk. It’s rich but not an over-the-top kind of greasy because I’m using a yogurt base instead of just throwing in a cup of mayonnaise. You’ll never know the difference, I promise. 

It tastes so utterly delicious, it’s almost indecent. You’re gonna love this one!

Ingredients:

1 French bread
4 oz deli ham
1 small garlic clove
1 small shallot
1/3 cup yogurt
2 oz melted butter
5 tbsp sour cream
5 oz grated cheese
1/4 tsp sweet paprika powder
chives
pepper
salt

Directions:

Let’s start with the bread. This bread comes from the best bakery in Gouda—the Moroccan bakery in my old neighborhood. People take detours just to buy their bread there. I’m no exception. The bread is delightfully crispy and still warm when you buy it.

Same applies to their flat-bread. The best you’ve ever tasted. But that’s a different story.

Turn the French bread, or stick bread—whatever you want to name it—into roughly 12 thick slices. Line an oven tray with baking paper and fit as many slices on top of it as you can.

I bought some deli ham and minced 4 oz. I have no idea what happened to the rest—a black hole took over and my brain just quit working. Sounds plausible?

Finely mince 1 small or 1/2 a large shallot.

Grate or finely mince the garlic.

Chop a good handful chives. You could use parsley as well. Nothing is set in stone when it comes to my recipes. Heck, about half the time I don’t even know what I’m doing until I taste the end result!

Dump 1/3 cup yogurt in a bowl along with 2 oz melted or really soft butter. It can be low-fat yogurt as long as it’s not too runny!

Add 5 slightly heaping tbsp sour cream. Mine was demi creme fraiche, a sour cream with lower fat content.

Season with a pinch of salt, lots of pepper and 1/4 tsp sweet paprika powder.

Add all your chopped/grated ingredients to the bowl.

Grate 5 or 6 oz good melting cheese over the bowl as well. Or add pregrated cheese, but keep some cheese behind to top the slices with. Give everything a good stir.

Divide the ham & cheese mix over the bread slices. Don’t be afraid to use your hands. Top each slice with a little extra grated cheese, just because you can.

Pop the bread in a preheated oven and bake at 400F (200C) for 20 to max 25 minutes (keep an eye on it), until the bread is crispy and the cheese is golden brown and gooey. Garnish with chives.

 

Are there words for this? I don’t think so. We need a neologism.

Kay’s Recipe Card

Click here for printable size.

Kay’s Savory Party Bread
Ingredients
    1 French bread
    4 oz deli ham
    1 small garlic clove
    1 small shallot
    1/3 cup yogurt
    2 oz melted butter
    5 tbsp sour cream
    5 oz grated cheese
    1/4 tsp sweet paprika powder
    chives
    pepper
    salt
Directions
    Turn the French bread into 12 slices. Line an oven tray with baking paper and fit as many slices on top of it as you can. Mince the ham, shallot, a handful of chives and grate the garlic.

    Dump 1/3 cup yogurt in a bowl along with 2 oz melted or really soft butter. It can be low-fat yogurt as long as it’s not too runny! Add 5 slightly heaping tbsp sour cream. Season with a pinch of salt, lots of pepper and 1/4 tsp sweet paprika powder. Add all your chopped/grated ingredients to the bowl and add 5 or 6 oz grated melting cheese.

    Divide the ham & cheese mix over the bread slices and top each slice with a little extra grated cheese. Pop the bread in a preheated oven and bake at 400F (200C) for 20 to max 25 minutes (keep an eye on it), until the bread is crispy and the cheese is golden brown and gooey. Garnish with chives.
Meal type: snack
Servings: 12
copyright © kayotickitchen.com

    © kayotic.com
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    31 Comments »

    1. 1

      Kay, I’m going to make this for our Saturday night soup and sandwich meal.
      Plus I think it’s a great recipe to let the kids help out with!

      Annie on Dec 11, 2009 @ 10:20 am Reply
    2. 2

      This looks really good, Kay. Love the use of yogurt!

      Maria on Dec 11, 2009 @ 12:10 pm Reply
    3. 3

      Man, this looks good!!!!. Drooling all over my keyboard.

      Julie on Dec 11, 2009 @ 12:11 pm Reply
    4. 4

      Looks yummy!! I loved the use of low-fat yogurt and sour cream. ;)

      May on Dec 11, 2009 @ 12:30 pm Reply
    5. 5

      Oh wow – will definitely make these for the family pre-Christmas party! Thank you for all of your beautiful pictures and amazing recipes.

      Louanne on Dec 11, 2009 @ 2:13 pm Reply
    6. 6

      Is there anything better than the smell of fresh baked bread?? Then topped with such goodness? Definitely will be making this soon!!!

      The Twiced Baked Beef Potatoes were a huge hit!!!

      Kath on Dec 11, 2009 @ 3:24 pm Reply
    7. 7

      Another winner, Kay! I think I could make a meal off of just this bread alone. My goodness gracious.

      Lana on Dec 11, 2009 @ 3:44 pm Reply
    8. 8

      This looks so good! I love that it uses yogurt, it’s hard for me to enjoy something that contains a crazy amount of mayo. We might have this for our traditional Christmas Eve appetizer feast!

      Audra on Dec 11, 2009 @ 5:17 pm Reply
    9. 9

      These would be great for BREAKFAST! Let me know when the espresso is ready. Thank you.

      ItalianTapas on Dec 11, 2009 @ 5:31 pm Reply
    10. 10

      Kay,

      This looks divine! I love the way you get pictures of yor liquid ingredients…how do you get the great shot mid stream, but you never seem to have shaky/blurry photos?! I can’t wait to try this one.

      MB

      Mary Beth on Dec 11, 2009 @ 5:38 pm Reply
    11. 11

      There was, now closed, a restaurant that served this very similar bread treat for many, many years. We, family, would try to replicate this. What a great recipe you have shared……….thanks

      doodles on Dec 11, 2009 @ 5:40 pm Reply
    12. 12

      Hi!

      Huge fan of your blog! I tried so many recipes of yours!

      Question, what is your favorite cheese to use with your recipes? The one I see quite often looks like gouda. Am I right?

      Gaby on Dec 11, 2009 @ 8:48 pm Reply
    13. 13

      Ooh looks good! The sauce makes me think of what I like to use as filling in mini croissant dough. I never thought of putting it on baguettes.

      Ilse on Dec 11, 2009 @ 11:02 pm Reply
    14. 14

      Me and my son made this last night and ate it with homemade veggie soup. YUMMY! the only tweak was that we used pistolet breads instead of stokbrood. The next time we’ll leave out the butter in the filling, otherwise it was perfect!!
      and tonight we’re making your rustic chicken.

      Annie on Dec 12, 2009 @ 6:17 pm Reply
    15. 15

      Corrupt away, if this recipe is “wrong” then I don’t wanna be right!

      Chris on Dec 12, 2009 @ 6:51 pm Reply
    16. 16

      @Mary Beth:

      You have to use a tripod for action shots like that, it’s almost undoable to capture that with a handheld camera.

      Kay on Dec 13, 2009 @ 11:17 am Reply
    17. 17

      @Gaby:

      I’m a HUGE fan of Gouda cheese and that’s the cheese I mainly use. Lucky for me, it’s pretty cheap here in Gouda, too :)

      Kay on Dec 13, 2009 @ 11:17 am Reply
    18. 18

      @Annie:

      We tried several versions before shooting this posting, we also tried one without butter and really felt something was missing flavor-wise! I’m keeping it in :)

      Kay on Dec 13, 2009 @ 11:20 am Reply
    19. 19

      mmmm.. looks delicious!
      i really like your blog, keep up the good work!

      lily on Dec 14, 2009 @ 1:32 am Reply
    20. 20

      OHHHHH…..you evil person!! I love bread and this looks fabulous and it WILL add more inches to my backside but it will be worth every single calorie.

      Midlife Slices on Dec 17, 2009 @ 4:43 pm Reply
    21. 21

      Hello Kay! My first comment on you’re blog. I’ll tried this recipie today and it was DELICIOUS!! I must say, I’ll tried almost every recipie from you’re hand, yummie, yummie.

      Next time I’ll add some mushrooms to te ham/cheese mix.

      Terwijl ik van deze heerlijke lunch zat te genieten, bedacht ik me dat het ham/kaas mengsel ook erg lekker kan smaken op een hartige taartbodem van koopmans. Wat denk jij, als deskundige? zou ik daar nog iets anders voor moeten doen of gewoon mengsel op taartbodem doen en in de oven?

      Tam on Dec 20, 2009 @ 10:02 pm Reply
    22. 22

      Hi Kay,

      I made your Savory Party Bread (along with several other hors d’oeuvres) for three different holiday parties I hosted this season. Every time, without fail, your Savory Party Bread was the biggest hit. Everyone commented on how crunchy, flavorful, and intense the flavors were. A sure crowd favorite that I will repeat!

      Thank you so much for this terrific recipe!

      Ted

      Ted in Naples, Florida on Dec 29, 2009 @ 2:38 am Reply
    23. 23

      I’m a friend of Ted’s and by heritage 100% Dutch (parents both born in the Netherlands)- he has shared your blog with me and I just love it. Can’t wait to make the Green Pea Soup now that we have a litte cold weather in Naples (ha!)

      The Savory Party Bread was a huge hit at Ted’s Christmas party. I can’t wait to make it myself. Keep the recipes coming!!!
      Alison in Naples, Florida

      Alison on Jan 3, 2010 @ 6:33 pm Reply
    24. 24

      Kay, I made this on New Year’s eve. It was delicious, and a hit! We all agreed that substituting crab for the ham would be outstanding as well. Can’t wait to try it!

      Thanks for all the great recipes.

      Jeff Van Wallendael on Jan 5, 2010 @ 4:44 pm Reply
    25. 25

      This Sunday the superbowl. It is so easy and so delicious. And, it will smell so good! Thanks!

      Ellen on Feb 6, 2010 @ 3:15 am Reply

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