Ingredients
¼ cup EVOO
¼ cup unsalted butter
6 cloves garlic, finely chopped or grated
1 tsp. crushed red pepper
1 loaf Italian semolina bread, split lengthwise
1 cup grated Parmigiano-Reggiano or Pecorino Romano (or a combination of both)
½ cup each fresh mint and fresh flat-leaf parsley, combined, then finely chopped
Preparation
Step 1
In a small saucepan, heat the EVOO, butter, garlic, and crushed red pepper over medium until the garlic bubbles but doesn’t brown, 1 to 2 minutes. Remove the garlic butter from the heat.
Step 2
Preheat the broiler. Arrange the bread on a large rimmed baking sheet and broil until lightly golden. Brush the bread with the garlic butter, top with the cheese, and broil until lightly brown. Let the bread cool for 2 to 3 minutes, then top with the herbs. Cut the bread into pieces before serving
