Cheese-Stuffed French Bread

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 loaf of French bread
  • 1 cup grated Gruyère or Cheddar cheese
  • ½ cup chopped onion
  • 1 garlic clove, finely minced
  • 3 tablespoons oil
  • 1 tablespoon vinegar
  • ¼ teaspoon dried orégano
  • ¼ cup chopped capers


  1. Preheat oven to moderate (350°F.).

  2. Cut a slice from the top of the bread and scoop out some of the soft crumb. Combine the remaining ingredients and stuff the bread with the mixture. Replace the top of the bread and wrap the loaf with aluminum foil.

  3. Bake the loaf for about twenty minutes, until well heated. Cut into slices to serve.

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