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Goodness made for a winter evening spent in two or with a bunch of friends… Don't look at the calories this time, without the recommended amount of wonderfully fragrant bacon, the so-called seed fondue wouldn't be the same.
For 4 people we will prepare:
1 round loaf of bread
40-50 dkg English bacon
1 sour cream
3 cubes of melted cheese
1 red and 1 green pepper
fresh chives
a little oil
to taste ground pepper and Podravka
How to do it:
1 Cut the top off the bread loaf and carefully gouth it out – it goes quite easily with a sharp spoon. We're careful not to break the crust. Cut the bacon into cubes or small strips and make a drop of oil. With oil, we don't overreact, bacon lets go of the fat enough. Let the roasted bacon cool, keep the fat from the pan.
2 Mix the melted cheese thoroughly with sour cream, finely chopped peppers, chopped chives and prepared bacon. Season the mixture with pepper and Podravka.
3 Wipe the inside of the gouging bread with bacon fat (it looks great when we also rub the crust from the outside, it will shine beautifully) and fill with cheese mixture. Put the prepared loaf on a baking sheet on a baking sheet and bake in the oven preheated to 180 °C for 15 minutes. On the baking sheet we can also add a gouging spate, shaped into small, thicker pates and dritted with the remaining fat. We use the cut top of the bread on the lid – from the sparing we make a ball and with the help of a toothpick we attach it to the lid as a handle.
4 Serve the baked 'fondue' without cutlery – soak pieces of broken crust or baked bread patties into the cheese mixture. The dish perfectly matches the properly cooled white wine.
Our tip: The truth is that in a larger society, mass consumption can be somewhat problematic. We will solve it easily – we will prepare a special portion for each. Instead of one large loaf, we fill several small buls from bread dough, etc.