Snack on this: grilled cheese loaf and cheese danish

Cheese, please! Cream cheese is the winner in these two delectable recipes.

Snack on this: grilled cheese loaf and cheese danish

Grilled cheese loaf

Here's something different to put on the grill or over a campfire — a loaf of bread! The cream cheese and mozzarella make this bread ­deliciously rich.

Prep time: 10 min

Cook time 15 min

Serves 10

  • 1 pkg (75 g/3 oz) cream cheese, softened
  • 30 g (2 tbsp) unsalted butter or margarine, softened
  • 250 ml (1 c) shredded mozzarella cheese (about 4 ounces)
  • 50 ml (1/4 c) chopped green onions
  • 2 g (1/2 tsp) garlic salt
  • 1 loaf (about 450 g/1 lb) French bread, sliced
  1. Preheat a grill to medium. In a small bowl, beat the cream cheese and butter or margarine. Add the cheese, onions and garlic salt and mix well. Spread on both sides of each slice of bread.
  2. Wrap the loaf in a large piece of heavy-duty foil (about 67.5 x 45-centimetres/28 x 18-inches) and seal tightly. Grill, covered, for eight to 10 minutes, turning once. Unwrap foil and grill for five minutes longer.

Personalize it!

  • Switch things up by using goat cheese instead of cream cheese and smoked Gouda in place of the ­mozzarella.
  • You can also add grated Parmesan for a spark of extra flavour.

Cheese danish

Put this easy breakfast bread together the night before. In the morning, all you do is roll it out and bake it. Using apricot preserves gives the Danish loads of flavour with little effort.

Prep time 20 min

Cook time 20 min

Makes 2


  • 1 pkg (8 g/1/4 oz) active dry yeast
  • 50 ml (1/4 c) warm (42° to 45°C/110° to 115°F) water
  • 45 g (3 tbsp) sugar
  • 115 g (1/2 c/1 stick) unsalted butter or margarine, softened
  • 2 eggs
  • 125 ml (1/2 c) sour cream
  • 1 g (1/4 tsp) salt
  • 400 g (3 c) all-purpose flour, divided
  • 5 ml (1 tsp) oilFilling
  • 2 pkgs (250 g/8 oz each) cream cheese, softened
  • 100 g (1/2 c) sugar
  • 2 egg yolks
  • 10 ml (2 tsp) vanilla extract
  • 50 ml (1/4 c) apricot preserves
  • Confectioners' sugar
  1. For Danish, in a large bowl, dissolve the yeast in the water. Add the sugar, butter or margarine, eggs and sour cream. Gradually add the salt and 200 grams (two cups) of the flour, beating until smooth. Stir in enough of the remaining flour until the dough is soft and sticky.
  2. Coat a large bowl with the oil and add the dough, turning to coat. Cover and refrigerate overnight.
  3. For filling, beat the cream cheese, sugar, egg yolks and vanilla in a medium bowl until smooth.
  4. Turn the dough onto a floured board and knead two or three times. Divide in half. Roll each half into a 25 x 45-centimetre (10 x 16-inch) oval and place on greased baking sheets.
  5. Spread 300 millilitres (1 1/4 cups) filling over each oval to within 2.5 centimetres (one inch) of the edges. Fold the longest side over the filling and pinch the edges to seal. Cover and let rise in a warm place (29°C/85°F) free from drafts until the dough has doubled in bulk, about one hour.
  6. Preheat the oven to 190°C (375°F).
  7. Bake until golden brown, 20 to 22 minutes. Cool on a wire rack. Spread the preserves on top and dust with confectioners' sugar. Store in the refrigerator.

Personalize it!

Use whatever flavour jam or jelly you like in this recipe. Swap the apricot preserves for raspberry jam, cherry preserves or even exotic guava jelly.


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