1 crusty loaf of bread, preferably sourdough or Vienna
250g butter, diced, softened
6 cloves garlic, grated
3 spring onions, chopped
½ bunch parsley, chopped finely
2 cups shredded Colby cheese (or other melting cheese)
Salt and pepper
1 tsp cayenne pepper
Preheat the oven to 180°C.
Combine the softened butter, garlic, parsley, spring onions, salt and pepper in a bowl.
Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread to the bottom.
Use your fingers or a knife to pry open each crack and smear in the herby garlic butter and press in a fair amount of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don’t need to be super neat, it’s nice to have some of the butter and cheese oozing over the crust.
Wrap with foil and bake for 15-20 minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.