Ingredients:

  • 1 large loaf (16 oz) French bread
  • 0.5 cup unsalted butter, softened
  • 6 cloves fresh garlic, finely minced
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp kosher salt
  • 1.5 cups whole milk mozzarella, freshly shredded
  • 0.25 cup Parmigiano-Reggiano, finely grated
  • 0.25 tsp red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C). Line your baking sheet with parchment paper to catch any stray cheese. Use a serrated knife to slice the bread loaf in half lengthwise. Place both halves cut side up on the baking sheet.
  2. In a small bowl, combine the 0.5 cup softened butter, 6 cloves of minced garlic, 1 tbsp parsley, and 0.5 tsp salt. Use a fork to cream them together until you have a uniform, pale green paste.
  3. Use an offset spatula or a spoon to spread the garlic butter generously over the entire surface, making sure to reach the very edges.
  4. Place the buttered bread in the oven for 8 minutes until the edges are just starting to turn golden.
  5. Remove the tray and sprinkle the 1.5 cups of mozzarella and 0.25 cup of Parmigiano Reggiano evenly over both halves. Add the 0.25 tsp red pepper flakes on top for a bit of visual flair and heat.
  6. Return to the oven for another 5-7 minutes until the cheese is bubbling and showing small brown spots.
  7. If you want an extra crispy top, turn on the broiler for 1-2 minutes. Watch it like a hawk, as it can go from golden to burnt in seconds.
  8. Let the bread sit for 3 minutes before slicing. This allows the cheese to set slightly so it doesn't all slide off when you cut into it.
  9. Slice the bread into 2 inch wide strips. You should hear a distinct 'crunch' as the knife hits the board.
  10. Transfer to a warm platter and serve immediately.