Ingredients
- 10 tablespoons salted butter, room temperature, divided
- 6 cloves garlic, peeled and whole
- 1 (12-14-ounce) baguette sourdough or French bread
- 1 tablespoon dried basil, can substitute 2 tablespoons fresh basil, chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- red pepper flakes, to taste
- 1/4 cup parmesan cheese, grated, plus more, to taste, for serving
- 1/4 cup Asiago cheese, grated
- kosher salt, to taste
- black pepper, to taste
- marinara sauce, optional, to taste, homemade or store-bought, for serving
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a small skillet over medium heat, melt 1 tablespoon of the butter.
Step 3 –Add the garlic cloves to the melted butter and cook, while stirring occasionally, until they soften and turn golden, about 5-10 minutes.
Step 4 –Transfer the garlic cloves to a cutting board.
Step 5 –Finely mash the cooked garlic cloves with a fork or the side of a knife.
Step 6 –Using a sharp knife, slice into the baguette from the top, making sure not to cut all the way through, and separate each cut by about 1 1/2 inches.
Step 7 –Place the baguette on a large piece of foil.
Step 8 –In a small bowl, add the remaining butter, the basil, the oregano, the parsley, the red pepper flakes, 1/4 cup of the parmesan cheese, the Asiago cheese, and the mashed garlic and stir to combine.
Step 9 –Season the butter mixture with the salt and the black pepper.
Step 10 –Generously spread the butter mixture evenly inside each of the slits in the bread.
Step 11 –Wrap the bread in the foil.
Step 12 –Bake the bread for 15 minutes.
Step 13 –Carefully unwrap the bread and continue to bake until the bread is golden, about 5 minutes.
Step 14 –Cut the slices apart and serve immediately with the extra parmesan and the marinara sauce.