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Hedgehog Bread with Herb Butter & Gruyère AOP

Printable version PDF file

Serves 4


15 min

20 min


  • 1 loaf of bread
  • 4 Tbsp (60g) butter, melted
  • 8 tsp (40g) aromatic herbs, chopped (flat leaf parsley, thyme, garlic...)
  • 3/4 lb (350g) Gruyère AOP, cut into thick slices
  • salt
  • freshly ground pepper


Preheat the oven to 350°F (180°C).


Mix the chopped herbs with the melted butter.

Using a serrated knife, cut the bread into 1.25" (3cm) wide slices. Be careful not to cut all the way down to the base.


Now slice the bread again in the opposite direction, again avoiding cutting all the way through the loaf.

Using a pastry brush, generously slather the inside of the bread with the herb butter before inserting the cheese slices into the slits.


Bake in the oven for 20 minutes at 350°F (180°C).


If the bread browns too quickly, cover it with aluminum foil.


Serve immediately while hot.


Tips & Tricks :

Swap out the herbs according to the seasons or your personal preference, perhaps even adding a pinch of curry powder.


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