Ingredients
Scale
- 1 large loaf of sourdough bread (boule or baguette)
- 1/2 cup unsalted butter, softened to room temperature
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup later.
- Place your sourdough loaf on a cutting board. Slice the bread horizontally, then vertically to create a cross-hatch pattern, making sure not to cut all the way through the bottom crust. This allows the garlic butter and cheese to seep into every crevice.
- In a small mixing bowl, combine the softened butter, minced garlic, chopped parsley, salt, and pepper. Use a fork or spatula to mash the ingredients together until you have a smooth, well-combined spread.
- Using a knife or a small spatula, spread the garlic butter mixture generously inside the cuts of the bread. Be sure to get deep into the slices so every bite is seasoned.
- Stuff the shredded mozzarella into the cuts of the bread, then sprinkle the grated Parmesan over the top. The more cheese you can fit into the cracks, the better!
- Place the loaf on the prepared baking sheet. Bake for 12 to 15 minutes, or until the cheese is melted and bubbling and the edges of the bread are golden brown and crispy.
- Cook Time: 25 minutes