Ingredients
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1 loaf of French bread or Italian bread (about 8–10 inches)
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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4 tbsp unsalted butter, melted
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2 tbsp olive oil
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2 tbsp fresh parsley, chopped
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1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
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1 tbsp fresh thyme leaves
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2 cloves garlic, minced
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¼ tsp salt
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¼ tsp black pepper
Instructions
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Preheat the Oven:
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper or aluminum foil.
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Prepare the Bread:
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Cut the loaf of bread into 1-inch slices, making sure not to cut all the way through (leave the bottom of the loaf intact so the bread stays together).
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Make cuts in both directions to form a grid pattern, creating square “pockets.”
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Make the Herb-Butter Mixture:
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In a small bowl, combine the melted butter, olive oil, garlic, parsley, rosemary, thyme, salt, and pepper. Stir well.
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Stuff the Bread:
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Carefully spoon the herb-butter mixture into the cracks of the bread, making sure the butter gets into all the pockets.
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Sprinkle the shredded mozzarella and grated Parmesan cheese between the cuts, distributing evenly throughout the loaf.
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Wrap & Bake:
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Wrap the bread tightly in foil and bake for 15 minutes.
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After 15 minutes, unwrap the bread, and bake for an additional 10-15 minutes uncovered, until the cheese is fully melted and the bread is golden and crispy on the edges.
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Serve:
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Remove from the oven and let cool for a couple of minutes before pulling apart.
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Garnish with additional fresh parsley, if desired, and serve warm.
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