■ INGREDIENTS

Garlic in oil:

• garlic heads - 2

• olive oil - enough to cover

• fresh rosemary - 2-3 sprigs

Garlic butter mix:

• unsalted butter, softened - ½ cup (113 g)

• roasted garlic cloves - from 2 heads

• fresh parsley (finely chopped) - 2 tbsp

• parmesan, finely grated - ¼ cup

• lemon juice - 1 tsp (optional)

• salt - to taste

• black pepper - to taste

• chili flakes - optional

• dill - optional 

Bread & cheese:

• sourdough / baguette / Italian loaf - 1

• mozzarella, shredded - 1-1½ cups

• extra parmesan - for topping

■ HOW TO COOK:

1. Oven:

   Bake at 325°F (165°C) for 45-60 min, garlic fully covered with oil. No lid needed. Garlic should be soft and golden. If your oven runs hot, loosely cover with foil to prevent burning. You can also bake the bread wrapped in foil using very little oil.

   Pan (no oven):

   Simmer garlic fully covered with oil on very low heat for 25-40 min. No frying, no bubbling. Cool slightly, squeeze garlic out.

2. Use garlic only for the butter (oil optional, max 1-2 tsp). Combine butter, roasted garlic, parsley, Parmesan, lemon juice, salt & pepper. Blend → smooth & whipped. Fork → rustic texture.

3. Slice bread in half. Spread garlic butter generously. Top with Parmesan first then add mozzarella.

4. Bake at 400°F (205°C) for 10-12 min, then broil 1-2 min until bubbly and golden. Rest 2 min, slice, serve.

■ INFO (approx.):

Prep: 15 min      Cook: 45-55 min

Serves: 3-4

~420-480 kcal | 14 g protein | 28 g fat | 30 g carbs (per serving, depending on bread & cheese)