Cheesy Matzo Bread

I like the taste of matzo bread, I know that many people find it dry and bland, I find it flavorful and…no actually, it’s pretty dry and bland.

However, just because on its own it’s not amazing doesn’t mean we can’t make it amazing. I know that it isn’t bursting with flavor, but it issuper crunchy and it makes a great base to build on.

All you have to do is layer on some cheese, a touch of rosemary and some pickled red onions and you have a special snack/appetizer that’s cheesy, acidic and has the perfect amount of heat.

If you think pickling red onions is a little too involved, don’t worry, all you’re doing is mixing together some vinegar, sugar, a little salt and then pouring that over some sliced red onions.

Throw in a hot pepper or some red pepper flakes and you have quick pickled red onions; perfect for topping all sorts of things, including this cheesy matzo bread!

Cheesy Matzo Bread with Quick Pickled Red Onions

 Makes Two 6 inch squares

Quick pickled red onions

¼ cup apple cider vinegar

2 teaspoons sugar

½ teaspoon kosher salt

½ hot pepper, minced

½ small red onion, very finely sliced

1. In a small bowl whisk together the vinegar, sugar, salt, and the hot pepper until sugar and salt dissolve. Add the red onion and let sit 30 minutes, stirring occasionally.

Cheesy Matzo Bread

Two 6 inch square Matzo breads

6 ounces gruyere cheese, shredded (3/4 cup)

¼ teaspoon rosemary, chopped

1. Turn on the broiler. Arrange the matzo bread pieces on a rimmed baking sheet. Top each of the matzo bread with the cheese, then pickled red onion and sprinkle with the rosemary. Place under the broiler until the cheese is melted and slightly brown – 3 to 5 minutes. Cut or break into irregular pieces and serve hot.

Tweet

You might also like these recipes:

• Cheddar Cauliflower + Squash Soup
• 10 Rice Facts
• Chard Sandwich w/ Sundried Tomato Smear
• Burst Tomato Pasta
• Enchiladas

Comments

[Meg]

Nikki, I loved watching you on Food Network Star S9! You were my favorite because of your great energy and your meat on the side perspective. I was so excited to see you posting on your blog again; all your recipes look so delish and fresh!