A loaf of sourdough bread is cut apart with butter and cheese
1 Crusty sourdough bread loaf
1 Stick (8 tbsp) of unsalted butter
3 Garlic cloves, minced
1 tbsp Chopped parsley
1 tbsp Chopped chives, optional
1 1/2 cups Shredded mozzarella
1/2 cup Grated asiago cheese

Preheat the oven to 375 degrees F. Combine the butter and garlic in a small saucepan and melt the butter over medium heat. Remove from heat and stir in the parsley and chives, if using.

Using a serrated knife, slice a cross-hatch pattern through the top crust of the bread loaf. Cut almost all the way down but do not cut through — stop just at the bottom so that the bread stays intact.

Generously brush or pour the garlic-herb butter into all the crevices. Brush any remaining butter on the outside of the bread. Toss the mozzarella and asiago together and stuff into the crevices.

Wrap the loaf in foil and place on a baking sheet (to catch any buttery drips). Bake until the cheese has melted and the bread is warmed through, about 25 minutes. Open up the foil and bake again until crisp, golden brown, and bubbly, another 10 to 15 minutes.

Serve while still warm.

6 to 8

Take your traditional garlic bread to another level. This recipe uses a whole loaf of sourdough bread to hold warm herb butter and two different cheeses. Crisped and melted in the oven, it's the perfect family-style side dish to share with to any pasta or Italian dinner.

Prep Time: 15 minutes

Cook Time: 40 minutes