2 tablespoons butter
2-3 tablespoons extra-virgin olive oil (EVOO)
1 large clove crushed garlic
4 to 5 cups torn stale peasant bread
2 teaspoons coarse black pepper or 1 teaspoon red pepper (optional – for more kick)
¼-½ cup grated Parmigiano-Reggiano cheese
½ cup grated Gruyere or Pecorino cheese
2 tablespoons thyme, finely chopped (optional)
Serves: 4 to 6
Preheat oven to 350˚F.
In a large skillet, heat oil over medium heat, melt butter into oil and add garlic, swirl for a minute or 2. Remove pan from the heat and add bread and toss to coat, then add black or red pepper (if using) and cheeses and toss again. Arrange on parchment-lined baking sheet and bake until golden and crispy, 7 to 10 minutes. If using thyme, sprinkle on while cheese is still hot; let cool.