INGREDIENTS
- 1/2 cup salted butter, softened
- 1 tbsp. fresh herbs (parsley, thyme, rosemary, etc.), finely chopped
- 1/2 tsp. Botticelli Minced Garlic
- 1 baguette
- 2 tbsp. shredded parmesan cheese, divided
- Flakey sea salt, for garnish
- Botticelli Tomato & Parmigiano Reggiano Sauce, for dipping
PREPARATION
- Preheat the oven to 350F.
- In a bowl, mix together the softened butter, fresh herbs, garlic, and 1 tbsp. of parmesan cheese. Slice the baguette in half, lengthwise, and spread the butter mixture evenly on the cut sides. Sprinkle with the remaining parmesan and place on a parchment lined sheet pan. Bake on an oven rack situated towards the top of the oven for 7 minutes then broil for 2 minutes.
- While the garlic bread is baking, bring the Tomato & Parmigiano Reggiano sauce to a simmer over medium low heat. Transfer into a bowl for dipping.
- Remove the garlic bread from the oven and top with flakey sea salt and red pepper flakes. Cut into slices and enjoy with warm Tomato & Parmigiano Reggiano sauce.