This Cheese and Herb Quick Bread or cake sale´ is the French answer to the "cracker" component of "cheese and crackers". A truly brilliant concept IMO. I've been making this all summer long and the reaction? Priceless! It starts out with "oohs and ahhs" and after the first bite heads right into "OMG... this is fantastic!"

I just love that, don't you?

I was first introduced to these savory quick breads on a trip through Provence - where "living simply well" is truly an art form. My biggest "take away" from that trip was this - high quality of ingredients and simple preparation are really all you need for a delicious meal. Reassurring isn't it??

Cheese and Herb quick bread appetizer platter

But for someone who loves the whole process of cooking, this was truly eye opening. It changed how I thought about not only my weekday meals but also about "entertaining" - and has definitely changed my whole approach, making the process sooo much easier and relaxed.

Which means I have people over more often - and that's the point! I now rely on excellent ingredients and simple preparations... like this Cheese and Herb Quick Bread.

This Cheese and Herb Quick Bread is very simple to make - no mixer or yeast needed.

The key to this bread is using a very flavorful, high quality cheese - which brings me to my next "entertaining" tip..

Kerrygold Cheeses and butter!! High quality, delicious cheese and butter that I can find in my local market. I used to go to at least 2 or 3 different markets to get all the ingredients I needed for get togethers and parties. Being able to find everything I need for get together in one market?

Complete game changer.

I used Kerrygold's Dubliner cheese in this Cheese and Herb Quick Bread but it would be amazing with their Skellig, aged cheddar or swiss or a combination and is a great way to use up those "bits and bobs" of cheese. That is of course if you manage to have any of those... which I generally don't:-(. Served with a selection of Kerrygold cheeses and olives, this Cheese and Herb Quick Bread makes an easy and delicious "nibble" to serve with aperitifs... or as a snack, or with a salad, or soup.

Or pretty much any time of the day when you need a snack.

Dubliner Cheese and herb quick bread appetizer platter

And the butter? Stay tuned for what I did with the butter...hint... a main dish that is prepped, cooked and ready in under 15 minutes!

Other appetizer recipes you might enjoy

Kerrygold graciously provided samples of cheese and butter. As always, my opinions are entirely my own.

📖Recipe

Cheese and Herb Quick Bread

This recipe is incredibly adaptable. Add other herbs, pancetta, bacon, ham, smoked salmon, olives or sun dried tomatoes. As for cheese, use all of one kind or a mixture!!

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Course: Appetizer

Cuisine: French

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: loaf

Calories: 1800kcal

Author: Nancy Buchanan

Ingredients

Olive oil cooking spray
1 ¼ cups all purpose flour
1 Tablespoon baking powder
3 large eggs
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ cup extra virgin olive oil
½ cup plain yogurt
¼ cup minced fresh thyme
¼ cup minced fresh chives
2 Tablespoons minced fresh mint
1 cup grated Kerrygold Dubliner Cheese

Instructions

Pre heat oven to 350 degrees.
Spray the bottom of a 9x5 loaf pan with the olive oil cooking spray.
In a large bowl, combine the flour, baking powder, salt and pepper.
Add the herbs and toss to combine.
In a smaller bowl, crack the three eggs.
Add the yogurt and olive oil.
Whisk until thoroughly combined.
Using a spatula, fold the egg/yogurt mixture into the flour, stirring just until all the flour has been incorporated.
Gently stir in the cheese.
Pour into the prepared loaf pan and bake for 30 - 40 minutes or until skewer, inserted in the center, comes out clean.
Remove loaf from oven and let cool for 10 minutes.
Run a knife between the loaf and the pan to loosen then remove from the pan and let cool on a wire rack.
If making ahead, wrap in plastic wrap. Store at room temperature.

Recipe Notes

Adapted from Chocolate and Zucchini by Clotilde Dusoulier and from The Provence Cookbook by Patricia Wells

Nutrition

YOU KNOW I WANT TO SEE IT!Mention @Acommunaltable or tag #acommunaltable!

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Comments

Joanne says

May 16, 2016 at 8:10 pm

This bread looks moist and delicious with the fresh herbs.

- Nancy says
  
  May 23, 2016 at 2:38 pm
  
  Hello Joanne! It's really tasty and so versatile! Perfect for using up those "bits and bobs" of cheese!!!
  
- Hnichole says
  
  April 29, 2018 at 6:12 pm
  
  I just made this tonight I loved the chives but not the mint and thyme can I substitute anything for them? The bread is super moist and tasty just not a fan of the thyme and mint.
  
  - Nancy says
    
    May 05, 2018 at 2:30 pm
    
    Hello!
    Yes, you could absolutely substitute other herbs! Basil, oregano, rosemary would all be great substitutions!!!
    
Nikki says

March 31, 2019 at 7:52 am

It is so good. I replaced the mint with rosemary and did quite a bit less since rosemary is strong. I also did half shredded parmesan and half of the cheese you used.

- Nancy says
  
  March 31, 2019 at 1:15 pm
  
  Oh my goodness - I LOVE those substitutions and I know it had to be fabulous!! I am so glad that you liked the recipe and did what I always hope my readers will do - adapt/alter to suit their tastes and preferences!! Thank you so much for letting me know - it made my day!!!
  
Maiasatara says

October 27, 2019 at 1:12 pm

I've been researching quick breads (mostly garlic, cheese and herb.) I'm good with flavor subs (like I'm adding some poppy seeds and scallion greens) but I notice that this recipe has only HALF the flour and more eggs than every other single-loaf quick bread recipe. I'm concerned it will never cook through in the center. Is this more like a dense pumpkin bread texture with the 1/4 cup oil or maybe soufflé-like with the extra egg? I guess I just need to try it but I got burned on a pumpkin carrot muffin yesterday, lol. Cooking improv I've got down; with baking I'm too new to wing it. Thanks!

- Nancy says
  
  October 28, 2019 at 1:13 pm
  
  Hi Maiasatara!! LOL!! In culinary school we had a saying - cooking is like Art and baking is like Chemistry! With baking, you definitely need to know the "rules" inside and out before you can break them!! So, to your question.... The bread is definitely on the denser side and the batter will be pretty thick - you won't be able to pour it into the loaf pan! I just made a loaf this morning for an event later this week (and to shoot some process shots!) and it came out perfectly with a bake time (in my oven) of 35 minutes. For best results, bake in the center of your oven and set the timer for 30 minutes and check the bread. Baking times are always a challenge since no two ovens are alike - some run cooler and some run hotter - gah! I really hope you enjoy the bread and as always, if you have any other questions, just let me know!!!
  
Handful says

February 06, 2020 at 3:31 pm

Can dried herbs replace fresh ones? Middle of winter here. I usually 1/3 of dried to fresh.

- Nancy says
  
  February 07, 2020 at 12:30 pm
  
  Absolutely! The bread won't have quite the same color but it will still taste delicious!!
  
Bonnie Larson says

November 13, 2020 at 12:18 pm

Your recipe sounds delicious and I can't wait to try it. I have a tendency to undercook my breads. What would be the ideal internal temperature if I use a digital thermometer for doneness?

- Nancy says
  
  November 16, 2020 at 3:06 pm
  
  The internal temperature should be 200 degrees!
  
Eileen johnson says

December 06, 2022 at 12:07 pm

Is it possible to freeze the bread?