cheese galore

Bready or Not Original: Fruity-Cheesy Swirled Blondies

Posted by on Jun 7, 2023 in Blog, blondies, Bready or Not, breakfast, cheese galore | 0 comments

These Fruity-Cheesy Swirled Blondies are easy to customize based on your budget and ingredient availability. Go expensive and fancy and use a goat cheese log, or more budget-conscious and still-delicious with standard cream cheese.

Bready or Not Original: Fruity-Cheesy Swirled Blondies

I’ve done it both ways. Both are fantastic. For the goat cheese, I recommending hitting someplace like Costco or Sam’s Club. For cream cheese, my go-to has become Aldi.

Bready or Not Original: Fruity-Cheesy Swirled Blondies

Use any variety of jams or preserves, but the one necessity is that it is THICK. A watery one will sink to the bottom (says the voice of experience). I found the good basic Smucker’s Strawberry Jam was fine in this recipe.

Bready or Not Original: Fruity-Cheesy Swirled Blondies

Bready or Not Original: Fruity-Cheesy Swirled Blondies

This recipe is vaguely named Fruity-Cheesy Swirled Blondies because you can customize the ingredients: use either soft goat cheese or standard cream cheese along with a thick fruit jam or preserves of your choice.
Course: Breakfast, Dessert, Snack
Keyword: bars, cheese, preserves
Author: Beth Cato

Equipment

  • 9×9 pan
  • aluminum foil
  • nonstick spray
  • uneven spatula

Ingredients

Blondies

  • 12 Tablespoons unsalted butter (1 1/2 sticks) room temperature
  • 1/2 cup white sugar
  • 3/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt

Cheesecake Swirl

  • 8 ounces soft goat cheese or cream cheese, softened
  • 2 Tablespoons white sugar
  • 1 Tablespoon plain or vanilla Greek yogurt or sour cream
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup jam or preserves

Instructions

  • Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
  • In a large bowl, cream together the butter and sugars until fluffy. Add the eggs and vanilla. Stir in the flour, baking powder, and salt until just combined.
  • In a separate bowl, beat together the cheese, sugar, yogurt, egg, and vanilla to make smooth.
  • Pour about half the blondie batter into the prepared pan. Smooth it out with an uneven spatula.
  • Dollop on all of the cheese mixture. Then add spoonfuls of the jam to fill any gaps. Follow up by adding dollops of the remaining blondie batter. Use a butter knife to swirl the layers together for a marbled effect.
  • Bake for 45 to 50 minutes, until the middle is not jiggly and passes the toothpick test. Cool for at least an hour at room temperature, then chill in fridge. Once the pan is cool, use the foil to lift the blondies onto a cutting board to slice into bars.
  • Enjoy promptly or store in a sealed container in the fridge to eat over the coming days.

OM NOM NOM!

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    Bready or Not: Apple Cream Cheese Brioche Tart

    Posted by on May 3, 2023 in apples, Blog, Bready or Not, breakfast, cake, cheese galore, yeast bread | 0 comments

    This Apple Cream Cheese Brioche Tart isn’t a beginner’s recipe, I’ll say that straight up. There are gobs of steps, multiple rise times, lots of dirty dishes. But the result? Wow.

    Bready or Not: Apple Cream Cheese Brioche Tart

    This is really a show-stopper kind of bread for a dessert, breakfast, or brunch. You have an enriched bread with a creamy, rich filling topped with spiced apples.

    Bready or Not: Apple Cream Cheese Brioche Tart

    We had to test the best ways to eat the leftovers, too. The tart is fantastic fresh. Because of the creamed cheese, it needs to be stored in the fridge–but it’s thick and cloggy if eaten cold.

    Bready or Not: Apple Cream Cheese Brioche Tart

    However, heating it in the toaster oven doesn’t work–the cream cheese will melt off! Like Goldilocks, we eventually found the “just right.” It was a quick zap in the microwave, maybe 15-20 seconds depending on your machine. Enough to take the chill off without making it hot.

    The things we bakers must do for science and the good of the people…

    Bready or Not: Apple Cream Cheese Brioche Tart

    There’s no denying that this is a complicated, time-consuming recipe, but the results are delicious and beautiful to behold. Modified from Red Star Yeast, and uses their Platinum Yeast.
    Course: Breakfast, Dessert, Snack
    Keyword: apple, cheese, cream cheese, yeast bread
    Author: Beth Cato

    Equipment

    • rimmed baking sheet
    • 9-inch springform pan
    • parchment paper
    • stand mixer with paddle and dough hook
    • nonstick spray with flour
    • pastry brush
    • uneven spatula
    • instant read thermometer

    Ingredients

    Apples

    • 2 cups apples peeled then sliced to 1/4-inch, about 1 1/2 medium apples (Honeycrisp recommended)
    • 1 Tablespoon white sugar
    • 1/2 teaspoon lemon juice
    • 1/4 teaspoon apple pie spice

    Dough

    • 2 cups all-purpose flour divided
    • 1 1/2 Tablespoons white sugar
    • 1 1/2 Tablespoons light brown sugar packed
    • 1 0.25oz package Platinum Yeast
    • 1 1/2 teaspoons kosher salt
    • 1/4 cup milk or half & half, warmed to 120-F to 130-F
    • 2 large eggs room temperature
    • 3/4 teaspoon pure vanilla extract
    • 1/4 cup unsalted butter softened

    Filling

    • 2 Tablespoons unsalted butter softened
    • 3 Tablespoons white sugar
    • 2 Tablespoons light brown sugar firmly packed
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon apple pie spice
    • 8 ounces cream cheese room temperature
    • 1 large egg room temperature
    • 3 Tablespoons all-purpose flour

    Topping

    • 1 large egg for egg wash
    • 1 Tablespoon water for egg wash
    • Swedish pearl sugar for sprinkling

    Instructions

    • Preheat oven to 400-degrees. Line a rimmed baking sheet with parchment paper.
    • Prepare the sliced apples by using a large bowl to stir them with sugar, lemon juice, and pie spice. Let the mixture stand for 15 minutes, stirring occasionally. Spread apple mixture in an even layer on prepared pan.
    • Bake the apples until they are fork-tender and have released significant moisture, 12 to 16 minutes. Rotate the pan and stir halfway through. The apples should reduce in size slightly but retain their shape. Let the apples cool while continuing with other stages. Also, turn off the oven, as it won’t be needed for a while.
    • Begin the dough. In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup flour, white sugar, brown sugar, yeast, and salt at medium-low speed. Add the warm milk, eggs, and vanilla, beating everything on medium about 2 minutes until it’s combined. Scrape the bottom and sides of bowl a few times. Gradually add the remaining 1 1/2 cups flour.
    • Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic. It should start to pull away from sides of bowl. This will be around 6 to 9 minutes.
    • Add the softened butter, 1 tablespoon at a time, beating well after each addition. This will take 6 to 8 minutes total. Scrape the sides of bowl and dough hook as needed. If the dough looks slightly broken during this stage, that's okay–keeping beating it and it'll come back together.
    • Increase mixer speed to medium-low and beat until a smooth, elastic dough forms, about 6 minutes.
    • Turn out dough onto a clean surface and knead 4 to 5 times. Shape into a smooth round. Place dough in a large ungreased bowl. (At this stage, the dough could be covered and placed in the fridge for a few hours or overnight.) Cover it and place it in a warm spot until it doubles in size, about 45 minutes to 1 hour.
    • Cut a piece of parchment to fit in the base of a springform pan. Apply nonstick spray with flour in pan. Add cut paper. Spray again to coat paper and sides.
    • Punch down dough, then cover it and let it rest for about 10 minutes. On a lightly floured surface, roll dough into an 11-inch circle. Use the bottom of the springform pan to poke a 9-inch circle in the middle of the dough. Fold and press outside edges inward to create a crimped edge. Lift the dough to place it in the prepared pan. Press dough to make sure it fills the bottom. Crimp and secure the edges again if needed. Cover and let rise again in a warm place for 25 minutes. Dough should be puffed and hold an indentation when it’s poked.
    • Preheat oven to 325-degrees.
    • Now make the filling. In the clean bowl of the stand mixer, using the paddle attachment, beat the butter, white sugar, brown sugar, vanilla, salt, and pie spice at medium speed. Gradually add the cream cheese, beating until smooth. Add egg, beating until combined, then add the flour. Scrape the bowl to make sure everything is mixed.
    • Use your fingertips to dimple center of dough back down, leaving outside crust higher and puffed. Crimp and secure edges if necessary, and press out any air bubbles if you see them.
    • Spoon and spread cream cheese mixture in an even layer in center of dough. Arrange the sliced apples slightly overlapping in two concentric circles. (You may have leftover slices. Eat’em on their own!)
    • In a small bowl, whisk together egg and water. Brush outer edge of dough with egg wash. Sprinkle pearl sugar along the crust.
    • Bake for 20 minutes. Rotate pan. If the crust is browning, cover it with foil. Bake for another 25 to 28 minutes. When the tart is done, the crust will be golden brown. The filling should be set around outside edges and slightly jiggly in center. An instant-read thermometer inserted in center should register at least 175-degrees.
    • Let cool in pan for 10 minutes. Using a small offset spatula, loosen edges of bread. Remove sides of springform pan. Let cool completely on pan base on a wire rack.
    • The tart can be enjoyed fresh after it cools. Leftovers should be stored in the fridge, but will be cloggy if eaten chilled. It’s best warmed with a short zap in the microwave, about 15-20 seconds; if it’s made too hot, the cream cheese melts! Leftovers can also be individually wrapped and frozen for later. Thaw in fridge.

    OM NOM NOM!

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      Bready or Not: Farmer’s Cheese Cookies

      Posted by on Apr 26, 2023 in Blog, Bready or Not, cheese galore, cookies | 0 comments

      These Farmer’s Cheese Cookies don’t taste cheesy as one would expect in a gooey, cheese-pull kind of way. Instead, the cheese here adds a touch of savory flavor and a lot of light, chewy texture.

      Bready or Not: Farmer's Cheese Cookies

      Cookies like this are traditional in Ukraine and Russia. I found a nice block of Ukrainian Tvorog Farmer’s Cheese at Lee Lee Grocery on 75th Ave in Phoenix; check your own local import markets for similar cheese.

      Bready or Not: Farmer's Cheese Cookies

      Expect a dry, crumbly texture in the cheese. Mine became somewhat powdery as I broke it down, which was fine. I was able to incorporate everything with an extra touch of water, which is a pretty common thing for me to do with roll-out cookies in Phoenix. It’s very dry here compared to most other places.

      Bready or Not: Farmer's Cheese Cookies

      The end result is a cookie that, quite honestly, tastes fancy–light, crisp, sugary, like something that one would find in a fine bakery. Most people wouldn’t guess there’s cheese in the dough, I bet, but they’ll know there’s something different about them. Something delicious.

      Bready or Not: Farmer's Cheese Cookies

      Bready or Not: Farmer’s Cheese Cookies

      These sweet, beautiful cookies originate in Ukraine and Russia. Look for farmer’s cheese in a local European import market. This recipe makes about 60 cookies.
      Course: Dessert, Snack
      Keyword: cheese, cookies
      Servings: 60
      Author: Beth Cato

      Equipment

      • grater or food processor
      • pastry blender
      • 3-inch round cutter or the top of a glass
      • parchment paper
      • saucer or bowl
      • Rolling Pin

      Ingredients

      • 1 cup unsalted butter 2 sticks, chilled
      • 8 oz farmer's cheese such as Ukrainian Tvorog cheese
      • 2 cups all-purpose flour
      • 2 egg yolks
      • 2-3 Tablespoons water
      • 1 1/2 cups white sugar

      Instructions

      • Grate the butter using a hand grater or a grater attachment on a food processor. In a large bowl, use a pastry blender to cut in the cheese, which will be crumbly. Add the flour, followed by the yolks and water. Knead the dough until it comes together in a cohesive mass.
      • Form the dough into a disc and encase it in plastic wrap to chill for anywhere from an hour to several days.
      • When it’s cookie time, preheat oven at 375-degrees. Line a large baking sheet with parchment paper. Place a small amount of water in a saucer or bowl. Measure the white sugar into a deep bowl.
      • Prepare a clean work surface with a dusting of flour. Break off some of the dough and roll it into a thin layer, like for a pie crust. Use the cutter to slice out 3-inch rounds; place the leftover and unused dough to chill in the fridge while cookies are shaped.
      • Dampen fingers in the prepared water. Brush wet fingers over one side of a dough round. Dip moist dough into the sugar to coat it. Fold in half with the sugared portion on the inside. Dampen fingers and stroke another folded side of the dough, and dip that in sugar. Fold a final time with the sugared section on the inside. Use wet fingers on outside of cookie and coat that in sugar, too. Gently press the pleats together to prevent them from unfolding during baking. Place formed cookie on sheet and repeat process with remaining rounds.
      • Bring together dough scraps, using a little water if needed, to roll out again. Use rest of dough to form cookies.
      • Bake in batches for 19 to 22 minutes, until puffed and set with a golden base. Store in a sealed container at room temperature.

      OM NOM NOM!

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        Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        Posted by on Apr 5, 2023 in Blog, Bready or Not, cheese galore, chocolate, cookies | 0 comments

        These Cheesecake-Stuffed Chocolate Cookies are big, rich, and incredible. You get a core of cream cheese surrounded by chocolate-laden dough. I mean, come on.

        Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        For this recipe, you need to make the dough and filling in advance. I made them a day ahead, but you want at least a few hours of refrigeration time. You also chill the cookie dough right after it’s shaped. That means you need some empty room in the fridge for doing this recipe.

        Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        This is also a recipe where you really do need a tablespoon and teaspoon scoop to produce even cookies. That, or you just naturally have a good eye for estimating such things.

        Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        Modified from Allrecipes Magazine Feb/March 2022.

        Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

        This recipe makes about 24 indulgent, large cookies that load a lot of goodness into a single bite. Make the dough and filling at least a few hours ahead of time. This is definitely a recipe where tablespoon and teaspoon scoops are necessary to create cookies of equal size. Modified from Allrecipes Magazine Feb/March 2022.
        Course: Dessert
        Keyword: cheese, chocolate, cookies
        Servings: 24 cookies
        Author: Beth Cato

        Equipment

        • tablespoon and teaspoon scoops
        • fridge space
        • parchment paper

        Ingredients

        Filling

        • 8 ounces cream cheese room temperature
        • 1/2 cup confectioners’ sugar

        Cookie Dough

        • 3/4 cup unsalted butter (1 and a half sticks) room temperature
        • 3/4 cup white sugar
        • 3/4 cup brown sugar packed
        • 2 large eggs room temperature
        • 2 teaspoons vanilla extract
        • 2 1/4 cups plus 2 Tablespoons all-purpose flour
        • 1 teaspoon baking soda
        • 3/4 teaspoon salt
        • 12 ounces chocolate chips

        Instructions

        Make the filling

        • Beat together the cream cheese and confectioners' sugar to make a smooth mixture with few if any lumps. Stash it in the fridge to chill for a few hours or overnight.

        Make the cookie dough

        • Beat together the butter and both sugars until they are creamy. Add the eggs and vanilla.
        • In a separate bowl, combine flour, baking soda, and salt. Gradually pour this into the butter mixture, scraping the bottom of the bowl to make certain everything is combined. Fold in the chocolate chips. Chill the dough in the fridge for a few hours or overnight.

        Baking the cookies

        • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper. Also, make room in the fridge for a small baking pan or plates on which the formed cookies will chill.
        • Scoop out a tablespoon of cookie dough. Use a thumb to hollow out the center. Scoop out about 3/4 teaspoon of cream cheese mix using the smaller scoop. Place that inside the hollow. Fold the dough to enclose it, adding additional pinches of dough as needed to form a seal. You don't want any cream cheese visible, or it could ooze out! Flatten cookies between palms to make a fat disc. Set in fridge to chill as more cookies are shaped.
        • Once all the cookies are shaped, pull out the coldest cookie balls to set, spaced out, on the baking sheet. Keep the remaining cookie balls chilled while the initial batch(es) bake.
        • Bake for 12 to 14 minutes, until the cookies are golden. Let them rest on the sheet for 5 to 10 minutes, then transfer them to a rack to completely cool.
        • Store cookies in an airtight container at room temperature for up to 3 days.

        OM NOM NOM!

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          Bready or Not: Cheesy Fantail Rolls

          Posted by on Mar 22, 2023 in Blog, Bready or Not, cheese galore, side dish, yeast bread | 0 comments

          If you know anything about me, you know I’m all about cheese. These Cheesy Fantail Rolls deliver all that good stuff with cheese in the dough and oozing from between the layers of dough.

          Bready or Not: Cheesy Fantail Rolls

          I based this on a Bake from Scratch recipe for Parmesan-Gouda Fantails. I’m more flexible about the cheese. Just go with a good melter, or a combination of melters. I did a whole block of Roth Dill Havarti. Another firm cheese with herbs would be great. If you like spice? Go with a spicy blend. Have fun with it.

          Bready or Not: Cheesy Fantail Rolls

          My other big recommendation is that you don’t use pre-shredded cheese, as it’s coated with preservatives and won’t melt as well. But if that’s all you have, well, it won’t end the world.

          Bready or Not: Cheesy Fantail Rolls

          Do reserve a block of time for this recipe. Shaping the rolls isn’t hard, but it is fiddly, and it will make a mess on your counter or table. However, that effort is well worth it, because these rolls are gorgeous and delicious.

          Bready or Not: Cheesy Fantail Rolls

          These rolls are a bit fiddly to form, but wow, the end result is both gorgeous and delicious. Have fun trying this with different cheeses. Modified from Bake from Scratch Bread 2018.
          Course: Appetizer, Side Dish
          Keyword: cheese, yeast bread
          Servings: 12
          Author: Beth Cato

          Equipment

          • stand mixer
          • microwave
          • 12-cup muffin pan
          • pastry brush

          Ingredients

          • 1 cup light beer room temperature
          • 1 Tablespoon white sugar
          • 2 1/4 teaspoons active dry yeast
          • 8 Tablespoons unsalted butter melted and divided
          • 3 cups all-purpose flour
          • 2 cloves garlic minced
          • 1 1/2 teaspoons dried parsley divided
          • 1 teaspoon kosher salt
          • 8 ounces cheese such as cheddar, havarti, or other good melter; shredded

          Instructions

          • In a microwave-safe bowl, microwave 1/4 cup beer until it is 105-110-degrees Fahrenheit. (If it overheats, cool it for a few minutes.) Add sugar and yeast, stirring to combine. Let it sit about 5 minutes; it should become foamy. Stir in 6 Tablespoons of melted butter and the remaining 3/4 cup beer.
          • In a stand mixer with a paddle attachment, mix 2 cups flour, a healthy pinch of shredded cheese, 1 minced garlic clove, 1 teaspoon of dried parsley, and the kosher salt. Add yeast mixture and stir for a minute. Gradually add the remaining 1 cup flour, beating until the dough begins to pull away from the sides of the bowl. That will be after 3 to 4 minutes. Cover the bowl with plastic wrap or a towel, and let it stand in a warm place for about 45 minutes.
          • Apply nonstick spray to the wells in a 12-cup muffin pan.
          • Punch down dough and divide it in half. On a lightly floured surface, roll a half into a 12-inch square. Sprinkle half of the grated cheese over the dough. Use a bench knife or pizza cutter to slice dough into 6 equal strips. Stack strips, cheese side up, and cut crosswise into 6 equal pieces. Place each segment of 6 stacked mini strips into a muffin cup. Repeat with remaining dough.
          • Slightly separate and stretch each piece of dough in the cups. Cover with plastic wrap or a towel to rise in a warm spot for 30 to 45 minutes.
          • Preheat oven at 375-degrees, then bake fantails for 20 to 24 minutes, until browned with visible melted cheese.
          • In a microwave-safe bowl, melt the remaining 2 Tablespoons butter. Add 1 minced garlic clove and 1/2 teaspoon dried parsley, stirring to distribute. Use a pastry brush to coat each fantail with buttery goodness. Let cool for at least 10 minutes before serving.
          • Leftovers should be refrigerated and will reheat beautifully in the coming days. Use an oven or toasted oven, and wrap up the rolls in foil. Add a touch of butter, if desired, to keep them from becoming extra crisp. Heat until warmed.

          OM NOM NOM!

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            Bready or Not Original: Khachapuri

            Posted by on Jan 4, 2023 in Blog, Bready or Not, cheese galore, yeast bread | Comments Off on Bready or Not Original: Khachapuri

            Let’s start the new year in cheesy fashion! Here’s my take on khachapuri, aka Georgian cheese bread. It’s pretty much the ultimate dish if you like bread and cheese.

            Bready or Not Original: Khachapuri

            This is an original recipe, which I made from studying about four other recipes. I have no way of knowing if this, or the recipes I pull from, are authentic. Really, they can’t be. Those of us in the US likely can’t get the real-deal cheeses, but I did try to go more authentic than some of the other recipe suggestions.

            Bready or Not Original: Khachapuri

            Butterk√§se is carried by some supermarkets in the US, especially the Roth brand out of Wisconsin. If you can’t find that, go for a good melter like mozzarella or havarti.

            Bulgarian feta is moister than typical domestic fetas and also doesn’t have as strong of a salty flavor. I’ve found that it is regularly carried in Grocery Outlets in California and in larger Asian/European grocery stores. Can’t find it? Go for another moist feta.

            Bready or Not Original: Khachapuri

            Traditional Khachapuri is topped with an egg. Mine is not, because my husband hates eggs. I knew he wouldn’t even want to see a runny egg on my portion!

            I include advice on reheating leftovers as well. I can testify that this dish reheats beautifully in the oven.

            Bready or Not Original: Khachapuri (Georgian Cheese Bread)

            This wondrous food is essentially a bread boat filled with cheese. Make this for several people, or plan on leftovers–the bread is soft and dense, and the cheese is rich! Makes two khachapuri.
            Course: Main Course
            Cuisine: Georgian
            Keyword: cheese, yeast bread
            Servings: 4
            Author: Beth Cato

            Equipment

            • food scale
            • parchment paper
            • pizza stone

            Ingredients

            Dough

            • 1/4 cup milk
            • 1/2 cup water
            • pinch sugar
            • 1 teaspoon active dry yeast
            • 1 3/4 cups all-purpose flour plus more for dusting
            • 1 1/4 teaspoon kosher salt

            Filling

            • 9 ounces butterk√§se also known as butter cheese, shredded (substitute mozzarella or havarti)
            • 7 ounces Bulgarian feta broken apart with fork (substitute other moist feta)
            • 1 large egg room temperature
            • 2 large eggs for topping, optional
            • fresh basil or other chopped herbs or red pepper flakes for topping, optional

            Instructions

            To make the dough

            • Warm the milk and water together, in the microwave or on the stove, to about 110-degrees. Transfer it to a large mixing bowl. Stir in sugar and yeast. Let stand about 10 minutes to start bubbling; if the room is cold, cover the bowl with plastic wrap or a towel to encourage warmth.
            • Add the flour and salt to the bowl. Beat using a dough hook for about five minutes, or longer if by hand, to form a soft dough. Move to a larger greased bowl and cover, letting rise for an hour to an hour and a half.

            Shape and fill the khachapuri

            • Combine the two cheeses in a bowl. Mash in the egg to completely incorporate.
            • Lightly flour a work surface. Turn out the dough onto the surface, dividing in half. Form each into a round; set one aside. Use a rolling pin to extend a piece of dough to be about ten inches across. Lift it onto parchment paper. Repeat with the other piece of dough, either fitting onto the same parchment or a second piece.
            • Spoon half the cheese mixture into the middle of a bread sheet, spreading out to about an inch from the edge. Fold the bare edge over to meet the cheese, shaping it into a cheese canoe, pinching the ends together and twisting to seal. Repeat with the second half.
            • Preheat oven at 450-degrees and place pizza stone in oven to heat up. Let khachapuri rise for 30 minutes.
            • Carefully pull out the pizza stone. Use parchment to lift khachapuris onto the stone. Bake for 12 minutes. If adding the traditional cracked egg to top each piece, then do so now. In any case, turn around khachapuri and bake for another 4 minutes. Crust should be browned with cheese fully melted.
            • Let set for 10 minutes. If desired, add chopped basil, red pepper flakes, or other herbs. Serve!

            OM NOM NOM!

              Notes

              To heat up leftover khachapuri, preheat oven at 475-degrees. Wrap khachapuri in foil. Bake for 20 minutes, then check. Pull back foil to cover crust to reduce browning it too much, then bake another 5 to 10 minutes, until cheese is soft and gooey in the middle.
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