2tablespoonsfinely grated Pecorino Romano or Parmesan
Instructions
Preheat the oven to 400°F.
In a food processor, add the butter, olive oil, roasted tomatoes, roasted garlic, salt and pepper. Puree.
Slice the bread crosswise, making sure not to cut all the way through the bottom of the loaf. If you want a little help in knowing when to stop slicing, place two chopsticks alongside the loaves, one on each side, and when you cut the slices stop just as the blade hits the top of the chopsticks. Smear both sides of each slice of bread, still attached in the loaf with the garlic butter mixture. Place each loaf on a piece of tin foil, and pull the edges up, but don't wrap it fully (see the photos).
Bake for 20 to 25 minutes until the outside is crispy. Sprinkle on the cheese if desired and return to the oven for one more minute. Serve hot.
Notes
Note
This recipe calls for slicing the bread before putting it into the oven, but not cutting it all the way through. If you want a little help in knowing when to stop slicing, place two chopsticks alongside the loaves, one on each side, and when you cut the slices stop just as the blade hits the top of the chopsticks.