Cheesy Jalapeños & Prosciutto Pull-Apart Bread

Take a rustic loaf bread, cross hatched and stuffed with mozzarella cheese,  jalapeños and thin slices of the best prosciutto, bake until all melty and you'll get the yummiest treat for colder days with a taste of autumn ahead. This is a very cheesy and very spicy four-alarm-fire bread so it's not for the faint of heart and it will be  on regular rotation at my house. What about at yours?

Ingredients:

• 1 rye bread
• mozzarella
• prosciutto

Cut the bread in the a chess shape, but without reaching the bottom of the loaf . With your hands , open the bread squares and fill them with the sliced jalapeños [seeds off], slices of prosciutto and mozzarella. Wrap in foil and take it to a preheated oven at 180ºC for about 15 minutes. After this time, open the aluminum foil and leave the bread browning for another 10 minutes. Withdraw and serve immediately .



Ingredientes:

• 1 pão saloio
• mozzarella
• 3 jalapeños
• presunto

Cortar o pão em forma de xadrez, mas sem chegar ao fundo do pão. Com as mãos, abrir as filas do pão e enchê-las com os jalapeños sem as sementes, fatias de presunto e mozzarella . Embrulhar em papel de alumínio e levar a forno pré-aquecido a 180ºC durante cerca de 15 minutos. Após esse tempo, abrir a folha de alumínio e deixar alourar o pão mais 10 minutos. Retirar e servir de imediato.