Cheesy Garlic Confit Bread

Ingredients

• 10.25 cup garlic confit (soft cloves, no oil)(35g)
• 26 tablespoon unsalted butter, softened(85g)
• 30.5 teaspoon chili flakes(1g)
• 40.25 teaspoon salt(1.5g)
• 50.25 teaspoon black pepper(0.5g)
• 61.5 tablespoon chopped parsley(6g)
• 71 loaf sourdough bread(400g)
• 80.25 cup Parmesan, finely grated(25g)
• 91 cup mozzarella, shredded(110g)

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a bowl, mix garlic confit with softened butter, chili flakes, a pinch of salt, black pepper, and chopped parsley until fully combined.
3. 3Slice the sourdough loaf in half lengthwise.
4. 4Spread the garlic butter mixture evenly over both halves of the bread.
5. 5Top each half with grated Parmesan, then shredded mozzarella.
6. 6Place the bread halves on a baking sheet and bake for 10–12 minutes, until the cheese is melted.
7. 7Broil for 1–2 minutes until golden spots appear on the cheese. Watch closely to avoid burning.
8. 8Remove from oven, sprinkle with extra parsley and a light pinch of chili flakes if desired.
9. 9Slice and serve warm.