This is definitely a flexible recipe; you can use any cheese and herbs you’d like, or seasonings. (I mentioned a few ideas that inspired me in the post.) I had intended to wind some thin strips of proscuitto around fingers, but then copped out at the last minute but my husband really thinks you should try it. Or, a scattering of bacon bits. I didn’t use all of the suggested cheese, because I was afraid it would be too much, which was obviously a silly idea. Use all the cheese, always, people. The one thing I’d be more careful with next time, however, is finding a sourdough that’s more sturdy. My soft, pretty fresh loaf had floppy fingers and I worried they’d stick together (only a little; can still be pulled apart while warm). A sturdier loaf would have more porcupine like fingers, all the better to pluck away while watching the game.