Nothing says Fourth of July like backyard barbeques and family get togethers. I love to cook and one of the most frequently requested items is my cheesy bread (my kids call it crack bread). It’s an easy do ahead item that is quick and most of the ingredients are already in your pantry.Throw it on the grill for ten minutes and you’re ready to go!

One large loaf of French bread

2 sticks of butter

2-3 cups of shredded cheese – the bagged shredded cheese at the store is fine. Pizza or Mexican blends work well

1 tablespoon garlic powder

1 tablespoon seasoned salt

1 tablespoon Worcestershire sauce

4 tablespoons dried parsley

Aluminum foil

Cut the bread in half cross-wise. Take each half and make a series of slices about an inch apart, almost but not all the way through. I slice mine diagonally to get bigger slices. Set aside. Microwave the butter in a medium sized bowl for 30 seconds. You want it soft but not melted. Add the cheese and the remaining ingredients and stir to form a spreadlike consistency. It should be thick like peanut butter and hold together. If it’s too dry and crumbly add more butter; too loose, add more cheese.  Spread the mixture between each slice of bread. Place the bread on a large sheet of aluminum foil and roll it up like a newspaper. Grill the bread on a medium-hot grill for about ten minutes, turning every few minutes to avoid burning. If you’re short on grill space you can also bake it in a 350-400 degree oven for about the same time.


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