Addictive! Serve as an appetizer, as part of a buffet, or with pasta or salad. —sally Uhlmann
4 to 6
baguette or loaf of Italian bread
butter, room temperature
cloves fresh garlic, peeled
grated Parmesan cheese
grated sharp cheddar cheese
grated Pecorino, fontina, or Monterey Jack Cheese
fresh oregano, finely minced
In This Recipe
Preheat oven to 350*. Slice bread in half lengthwise. Hold bread together as a loaf and cut crossways- but only three-quarters of the way- into serving pieces, leaving the bottom edge of crust intact so bread holds together. Separate and place the two halves on a cookie sheet
Place butter, oil, and garlic in a mini blender and pulse until garlic is finely minced.Add cheeses, oregano, and salt. Pulse on and off to blend. Spread mixture evenly over the bread, tucking it between slices and piling on top. You want a thick layer. Any leftover cheese stores in a closed container i. the refrigerator for up to a week and is great as a vegetable topper.
Place bread in the oven and bake for 20 minutes, until cheese is slightly brown and bubbly. Remove from oven and use kitchen shears to separate the individual pieces by cutting through the final crust. Plate alone or with a bowl of warm marinara sauce.