Ooey-gooey fun is guaranteed when you serve up this garlicky crowd-pleaser.
- 1/2 c butter, melted
- 2 cloves, minced
- 1/4 c chopped fresh parsley
- 1 tsp crushed dried rosemary
- 1/8 tsp pepper
- 1 (1-pound) oval or round loaf crusty bread
- 2 c grated Fontina cheese, 8 ounces
- 1/2 c grated Parmesan
Heat oven to 400 degrees Fahrenheit. Line rimmed baking sheet with foil. In bowl, combine butter, garlic, parsley, rosemary, and pepper.
Using serrated knife, cut deep one-inch-square crosshatch pattern into bread, stopping about 1/4-inch from bottom of loaf. Place on baking sheet. Spoon butter mixture over bread and into crevices. Combine cheeses; press down into crevices. Wrap bread in foil. Bake 15 minutes. Unwrap bread, leaving it on foil; bake 10 minutes or until toasted and cheese is melted.
Per serving: Calories: 379 Protein: 14 grams Fat: 22 grams (13 grams saturated) Cholesterol: 66 milligrams Carbohydrates: 29 grams Sodium: 727 milligrams Fiber: 1 gram Sugar: 1 gram