- 1 stick butter
- 3 cloves garlic, finely chopped or grated
- 1/4 cup fresh parsley, chopped
- 1 large round loaf bread, about 10-14 inches in diameter
- 1 1/2 cups shredded provolone
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated Parmigiano-Reggiano
Preheat oven to 375°F.
Melt butter in a small saucepot over medium heat. Add in garlic and cook for 2-3 minutes, or until garlic just begins to brown. Remove from heat and add parsley.
Using a serrated knife, cut about 8-10 cuts along one side of the bread, cutting 3/4 of the way through the loaf. Turn the bread on your cutting board, and cut 8-10 cuts along the other side of the bread, cutting 3/4 of the way through the loaf; the bread should be all tiny squares of bread, still attached at the bottom.
Using a pastry brush, brush garlic butter in between each row, both ways. Mix together the provolone and mozzarella. Stuff in between each square with the cheese mixture. Top with grated Parmigiano-Reggiano and wrap entire loaf of bread in foil.
Place the wrapped bread on a sheet tray and bake until cheese is melted, about 15-20 minutes. Open the foil so the top is exposed and bake until brown, about 7-10 minutes.