Molten Pepperoni Cheese Dip with Garlic Bread
|Menu Part||Appetizer/Small Plate|
Chef Jon Davis
La Brea Bakery
This warm, cheesy dip is like a deconstructed pizza, but more fun to eat! Chef Jon Davis uses a demi baguette from his operation, La Brea Bakery, and toasts it up with garlic and hot honey. The dip couldn’t be easier to put together; provolone cheese and pepperoni are layered in an individual cast-iron skillet and popped in the oven until gooey and melted.
1 demi French baguette
½ cup pepperoni slices
8-10 slices provolone cheese
1 tbsp. butter, softened
1 tsp. minced fresh garlic
1 tsp. ground red pepper
1 tsp. hot honey
Fresh basil leaves
- Preheat oven to 350 F.
- In small cast iron skillet, layer cheese and pepperoni slices, alternating until the skillet is full. Bake in the oven until cheese is completely melted and starting to brown.
- Meanwhile, split the demi baguette in half lengthwise; spread butter evenly on both halves. Add garlic and red pepper to each side and place in oven to toast. When lightly toasted, remove and cut crosswise into 1-inch pieces.
- Remove pepperoni dip from oven, drizzle with hot honey, garnish with fresh basil and serve with toasted garlic bread.
Photo courtesy of La Brea Bakery