Recipe courtesy of Melissa Jollands

Dublin Cheeseboard-Stuffed Appetizer Bread

When my husband and I celebrated our 25th anniversary, we took a trip to Ireland. After our first day of sightseeing in Dublin, we were tired but wanted a small bite to eat. At our hotel, we ordered a cheeseboard that was adorned with meats, different types of cheese, crackers, bread, fruit, nuts and preserves. It was by far one of the best meals we had the whole vacation. My Dublin Cheeseboard-Stuffed Appetizer Bread is inspired by the goodness of our Dublin visit.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 25 min
  • Yield: 8 servings
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One 11-ounce can Pillsbury™ refrigerated French bread

4 ounces Irish white Cheddar cheese, cut into thin slices 

4 ounces hard salami, cut into 1/2-inch pieces 

4 ounces honey goat (chevre) cheese, crumbled 

2 tablespoons sliced almonds 

1/4 teaspoon coarse sea salt 

1 cup arugula 

1 cup fig preserves 

One 6-ounce package dried apricots, halved 


  1. Heat oven to 350 degrees F. Line rimmed baking pan with cooking parchment paper or lightly spray with cooking spray.
  2. Place dough on work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within 1/2 inch of bottom. Carefully pull apart dough and press to make 2 (7-by-5-inch) rectangles. 
  3. Top each rectangle with Cheddar cheese, salami and goat cheese, to within 1/2 inch of edges. Bring long sides together over filling; pinch and roll top edge down to seal seam. Pinch and turn ends under loaves to seal. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere. Bake 26 to 30 minutes or until golden brown. Cool 15 minutes. 
  4. Meanwhile, on serving board or large platter, arrange arugula. Spoon preserves into small bowl; place on board. Cut filled loaves into 1-inch slices; arrange over arugula. Place apricots around bread slices on board.
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