Made with a tasty combination of cheese and ranch seasoning, these amazingly tasty bread bites are easy to pull together. So incredibly good, it’s impossible to each just one!
It doesn’t take a lot of effort to make these tasty morsels, though it does take A LOT of willpower to not overindulge on them once they hit the table. Bread, cheese, and ranch seasoning — the perfect combination.
These bread bites are so versatile. I’ve served as an appetizer at parties and as a side dish for a variety of meals. I made these last night and served with a big bowl of soup — delicious!
These are super easy to make, too. Create a spread using mayonnaise and ranch seasoning, cover baguette slices with spread, top with cheese, and then pop into the oven to brown. Your family and friends will devour these once they hit the table.
- This recipe uses a baking sheet, and I’m not a believer in spending tons of money on these much-needed kitchen commodities. I use the Wilton Nonstick Baking Sheets, which come in two handy sizes. They really do produce perfect results, every time.
- Place these delights on a platter and serve at your next party or family gathering.
- A tasty accompaniment when served alongside salads, like a Classic Caesar Salad.
- Serve with a piping hold bowl of soup or chili.
- Serve all by itself and make it a meal.
- Go all-out on a comfort food dinner and serve with Barbecue Rubbed Country Ribs.
- These tasty bites are quite versatile. Instead of serving plain bread or rolls, kick it up a notch with these bread bites.
- The classic long, thin French baguette works great for this recipe. However, a Ficelle or Italian loaf are just as tasty.
- While a packet of ranch dip mix will work, I recommend Hidden Valley Seasoning & Salad Mix for its bolder flavors. I use this stuff in a variety of recipes, which makes the larger size well worth it.
- Add more dip mix for more zesty bites.
- Kick it up a notch by sprinkling cooked bacon bits on top the cheese before sticking it in the broiler. Either freshly made or store-bought bits will work.
- Instead of a broiler, you can easily make these on a grill with a quick modification. Combine the cheese with the mayonnaise and ranch dip, then spread the mixture on each slice. Place slices on the preheated grill and cook for about 5 minutes or until cheese melts. Remove and serve.
- For a crispier edge, turn the oven to broil after 10 minutes and broil until edges brown and cheese is bubbles.
- Don’t have cheddar cheese on hand? No worries. Shredded Monterey, Colby or a Mexican blend make excellent substitutions. Let me know if you get creative and try other kinds, too.
If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!