Ingredients
- 1 stick unsalted butter, at room temperature
- 1 cup shredded mozzarella
- 1 cup grated Parmesan
- 3 to 4 cloves garlic, finely minced
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
- 1 to 2 teaspoons lemon juice
- 1 pinch red pepper flakes (optional)
- 1 baguette or loaf of bread, sliced
- Salt and black pepper, to taste
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Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment.
- In a mixing bowl, combine softened butter, minced garlic, and lemon juice. Stir until evenly mixed.
- Fold in mozzarella and Parmesan, then add parsley, salt, and pepper. Mix until you have a cheesy herb butter.
- Taste the mixture and adjust seasoning as desired.
- Slice the bread about one inch thick or lengthwise for “boat style.”
- Spread a generous layer of the cheesy butter on each slice.
- Arrange the slices on the baking sheet with space between them.
- Bake for 10 to 12 minutes, until cheese melts and edges are golden. Optionally broil for 1 to 2 minutes for extra browning.
- Sprinkle with extra parsley or red pepper flakes after baking, let cool, then serve warm.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- This spread is versatile and can be adjusted in quantity without hassle. Make ahead and bake fresh for a gathering.