Instructions

• Preheat the oven to 375°F and place the oven rack in the middle position.
• In a small saucepan over low heat, melt 2 sticks unsalted butter. Add 3 finely grated garlic cloves and 2 tablespoons finely minced fresh parsley; cook 1–2 minutes, stirring, until fragrant (do not brown). Remove from heat and season with coarse salt and fresh cracked pepper to taste.
• Slice 1 large loaf fresh baked bread in half lengthwise using a serrated knife. Place the cut sides up on a sheet tray (do not line with parchment; you may use foil if you prefer).
• Evenly brush both cut sides of the bread with the garlic-butter-parsley mixture until completely coated.
• Bake on the middle rack at 375°F for 10–12 minutes, until the surface has set and begins to firm slightly.
• Remove the bread from the oven. Turn the broiler to high and move the oven rack to an upper position about 4–6 inches below the broiler element.
• Evenly sprinkle 2 cups shredded fontina cheese and 1 cup shredded asiago cheese over the cut sides of the bread, covering the surface and edges.
• Return the tray to the oven under the broiler and broil for 2–4 minutes, watching continuously, until the cheese is fully melted and develops light brown spots (watch closely to avoid burning).
• Remove the cheesy bread, let rest 1–2 minutes, slice, and garnish with optional chopped parsley before serving.