Time: 20 min. preparation time, 15 min. baking time
Nutrition: Calories ca 709 / Protein 34g / Carbohydr. 105g / Fat 15g
Ingredients (4 servings)
|1 loaf||coarse rye bread (900 g)|
|150 g||cheese (grated, e.g. Emmentaler)|
|150 g||smoked bacon|
|vegetable oil for frying|
|dips to serve|
baking tray, oven, baking paper, small frying pan, cooking spoon, cutting board, knife, paper towel
Riesling QbA, dry, 2011
A light wine which lends itself well to sociable occasions. A pleasant crispness floats through the mouth and harmonizes very well with the hearty aroma of the pull-apart bread.
Preheat the oven to 160°C/ 320°F. Slice bacon and onion into fine strips and green onions into rings. Remove seeds from the tomatoes and dice finely.
oven, cutting board, knife
150 g smoked bacon / 1 onion / 2 green onions / 2 tomatoes
Fry bacon and onion in a small frying pan with some vegetable oil. Next, put onto a paper towel-lined plate to cool.
small frying pan, cooking spoon
vegetable oil for frying
Cut the coarse rye bread lengthways as well as crosswise, making incisions that almost reach the bottom.
cutting board, knife
1 loaf coarse rye bread (900 g)
Now fill the bread with the fried bacon and onion, tomatoes, green onions and cheese. Press as far as possible into the gaps.
150 g cheese
Place the bread onto a lined baking tray and bake in a preheated oven at 160°C/ 320°F for approx. 15 min. until golden. Serve with dips as desired.
dips to serve