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1 loaf Italian Country (or similar) bread
1/2 stick room temperature unsalted butter
1/2 cup parmigiano-reggiano cheese (grated)
2 cloves garlic (minced)
1 tsp Italian herb seasoning
splash Olive Oil
Salt and Pepper (to taste)
Preheat oven to 425•. Line a with aluminum foil.
In a small bowl mix butter, cheese, garlic, and herbs together with a fork. Add a splash of extra virgin olive oil. Mix. Taste and add salt and pepper.
Take your bread and make one long slice down the length of the bread, about 3/4 deep through the bread. Now make perpendicular slices every inch or so. Your goal is to make lots of room for that butter mixture. Be sure and spread the slots open so the cheese and butter melt evenly (unlike in my photos, where I forgot to). No one you actually listen to will ever complain about there being too much butter or cheese on their bread.
Next you are going to spread the garlic/butter/cheese mix into all the slots you just cut into the bread. Try and keep it even, and don’t stress if you have extra leftover – just spread that over the top of the bread. Keep in mind, your goal is some buttery-garlicy-cheesy goodness.
Place on baking sheet and bake until golden and delicious (about 10-15 mins).
I like to use an Italian Country loaf I find at Krogers near me for this. The boys flat out demolish this every time I make it.
Cheese is good. Add more if you like. Your cardiologist will thank me.
Be sure and taste the compound butter before you put it on the bread – sometimes it can do with a bit of salt added.
You can also sprinkle some kosher salt over the loaf before you bake it for a neat effect.