Ingredients:

  • 1 lb (450g) Crusty Italian Bread or Sourdough Baguette
  • 4 tbsp (56g) Unsalted Grass-fed Butter, softened
  • 4 tbsp (60ml) Extra Virgin Olive Oil
  • 6 cloves Fresh Garlic, microplaned
  • 1/4 cup (10g) Fresh Flat-Leaf Parsley, finely minced
  • 1/2 tsp (3g) Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/4 cup (25g) Freshly grated Parmigiano-Reggiano

Instructions:

  1. In a small bowl, whip together the softened butter, olive oil, microplaned garlic, and minced parsley until it reaches a pale green, aerated consistency.
  2. Using a serrated knife, slice the bread loaf into 1.5-inch thick rounds, cutting only 3/4 of the way through to keep the bottom crust intact.
  3. Generously slather the garlic-herb paste between each slice and across the top of the loaf. Tuck the Parmigiano-Reggiano between the slices if using.
  4. Place the loaf on a prepared baking sheet and bake at 400°F (200°C) for 10–12 minutes until the crust is golden and shattering.