We packed so much into our weekend that it required two blog posts : ) Yesterday I shared Saturday and now it’s on to Sunday Funday! Yes, I know that today is actually Monday!
Despite a somewhat late Saturday night, I set my alarm to wake up early Sunday morning for 8am yoga. Two weekends in a row…hooray for me!
It was so cold (30 degrees) when I woke up that boots and pants were required.
And hot tea! I met my mom at the studio with enough time to chat before class. We were pleasantly surprised that the sub was one of our favorite instructors who led us through a deep physical and emotional practice. My legs were sore and tired from Saturdays workout, yet my movement felt effortless. It was an odd sensation but just reinforced how much I LOVE being on my yoga mat, especially when my mom is next to me. After yoga, we went to Whole Foods for coffee, more chatting, and to purchase the ingredients for my Sunday Funday recipe.
We had plans with friends of ours for a Sunday lunch. Every time we hang out with them we have a BLAST! I was in charge of an appetizer and wanted to try something new but didn’t have tons of time. I searched through my Sunday Funday Pinterest Board and after some discussion with the BOY decided on this Cheesy Stuffed Sourdough Loaf. I changed up the recipe a bit and the BOY suggested adding Gardinara, which was a huge success.
I had the BOY slice the bread while I whipped together the olive oil mixture. Since we were taking it with us, our plan was to have it all set to go into the oven at our friends house.
Then we poured the olive oil mix all over the bread. We stuffed each slit with mozzarella cheese and salami and the BOY stuffed half the bread with his Gardinara.
We packed it up in a Tuperware for easy transport. When we arrived, we baked up the bread while we poured cocktails and caught up on life. The bread baked for a little over 20 minutes and looked amazing when we pulled it out of the oven.
We dove right in before even letting it cool. The warm garlic and olive oil were the perfect compliment to the warm, gooey cheese, and crispy bread. We all raved about how delicious it was, and the BOY took full responsibility for the Gardinara idea.
We ate almost the entire loaf of sourdough but tried to save room for our filling lunch of ribs and homemade mashed potatoes. Our friends have two adorable kids who were not napping with all of the excitement of our arrival and food.
We stayed for hours eating, drinking, coloring, and watching football. Since they weren’t able to make our wedding, there was much to fill them in on and they bought us a gorgeous congratulations cake from the bakery. When we arrived home at 6pm, I was so stuffed, I couldn’t even think about food, but filled with happiness from the ease of a fun day spent with friends. They did send us home with leftovers which I knew we’d be enjoying soon!
There was nothing healthy about this bread, but everyone agreed it was a definitely make again!
What is your favorite Sunday Funday appetizer?
Cheesy Stuffed Sourdough Loaf
Adapted from Nancy Creative
- 1 (1 lb. 8 oz.) round sourdough bread loaf
- 1/2 cup olive oil
- 1 1/4 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 teaspoon minced garlic
- 1/3 to 1/2 lb. (or about 5 to 8 ounces) thinly sliced salami (or your favorite lunch meat)
- 10 to 12 ounces sliced mozzarella or provolone cheese, or 5 to 6 ounces of each (about 14 slices total)
- 3/4 to 1 cup Gardinara, well-drained
- Optional: 1/3 to 1/2 cup sliced olives or any of the following–chopped marinated artichokes, roasted red peppers, sun-dried tomatoes, pesto, sliced mushrooms
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place your loaf on the sheet.
Slice your round loaf of bread vertically into 3/4″ to 1″ thick slices–but do not slice all the way through to the bottom! (You should end up with about 10 or 11 “slices,” giving you 9 or 10 “slits” to stuff with cheese and meat).
In medium bowl, combine olive oil, oregano, pepper, crushed red pepper flakes, and minced garlic, stirring to mix well. Using a pastry brush, brush both sides of all the bread “slices” generously with this olive oil mixture.
In assembly-line fashion, make 14 “piles” with each slice of cheese, topped with a thin slice of deli meat. Bend each cheese slice “pile” as if you were going to fold it in half, and fit down in between your bread slices. Because several of the end slices are narrower, one “pile” is enough to fill them up. The wider middle slices will require two “piles” stuffed in between them. Pour in Gardinara generously into slits.
Bake your stuffed loaf on the baking sheet at 350 degrees for 20 minutes or until cheese is melted. Remove from oven, and serve while warm! You can just pull the slices apart as you’re eating it, or cut them with a knife.