Recipe for a Holiday Cheddar Wreath from Regan Jones with Cabot Creamery
Makes about 12 servings
2 (11-ounce) tubes refrigerated French loaf dough
About 3 bunches fresh rosemary
1 package fresh bay leaves
3 (8-ounce) bars assorted flavors Cabot Cheddar, cut into cubes*
Red and yellow grape tomatoes
1. Form two tubes of dough into single ring, pinching ends together firmly. Bake
according to package directions (but not slashing tops).
2. Once bread ring has cooled, cut angled trough in top with serrated knife, then pull out
more bread to make trough deeper. Place ring on serving plate.
3. Break or snip rosemary into short lengths. Poke holes in side of bread ring with
wooden skewer and insert rosemary sprigs, shorter on top and longer beneath. Tuck bay
leaves into rosemary. Place platter in plastic bag and refrigerate until ready to serve.
4. Fill ring with cheddar cubes and tuck in grape tomatoes.