If you’re attending a New Year’s Eve potluck party (and let’s be honest, I think that potlucks are going to be huge in the recession) and you only have a short amount of time to whip something up, might I suggest this herb and cheese bread recipe from Dori Greenspan over at Serious Eats? I brought it to my office holiday party, where I think it went over well—although my coworker made this amazing cranberry and brie dip that just stole the show.
Even so, I really loved this bread. I loved its deep, intense cheese flavor, and the chives upped the savory quotient nicely. The deep, golden brown color of the loaf was just incredible. And it was incredibly easy to put together, making it perfect for weeknight baking.
Dori is right about this recipe—the bread is on the dry side. But it’s not meant to be a moist bread. If I were to serve this again I might serve it with herbed butter or another savory spread, as an appetizer. I think its down-home, crumbly, cheesy style would be a perfect accompaniment to a refined glass of champagne.
I found that my favorite way to eat it was the day after the holiday party as thick, butter-slathered pieces of toast. The best part is that the chunks of cheese throughout the bread get really brown and sizzling in the toaster—it really is heaven on toast (or, well, as toast).
You can find the full recipe here. Enjoy!