The cold has officially set in...WOOP WOOP!! Love it or hate it, make the most of the winter season with this delicious and warm cheese and bacon cob loaf. Warm, cheesy decadence, and so easy to put together, it is perfect for parties and family get-togethers.
Prep Time: 15 minutes Cook Time: 55 minutes Servings: 8
500g cob loaf
1 tablespoon olive oil
1 small onion, finely chopped
200g shortcut bacon rashers, diced
2 tablespoons chopped chives, plus extra to serve
250g block cream cheese, softened
2/3 cup (160ml) cream
2/3 cup sour cream
1 1/2 cups grated cheddar cheese
Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until bacon is browned and onion has softened. Remove from heat.
Add chives to bacon mixture. Stir in creamed cheese. Mix until combined. Add cream, sour cream and grated cheese. Season with salt and pepper.
Spoon mixture into loaf. Arrange lid, bread pieces and sliced baguette in a single layer around loaf. Bake for 20 minutes or until lightly toasted.
- 5 minutes before the cob has finished baking, add the bread pieces scooped out of the loaf to the baking tray.
We hope you’ve enjoyed the recipe made in the Adrift kitchen! If you’ve got any ideas for recipes you’d like us to make, please comment or email them to firstname.lastname@example.org.