Contributed by Tasha Burton
Time: 15 minutes to prep, 15-20 minutes to cook
Servings: 8 people
1 loaf of favorite bread, not sliced (Bosnian bread is used in this recipe, but another similar bread type would be Vitale Italian Bread)
1 package of cheddar-mozzarella blend sliced cheese (or your favorite cheese)
8 oz of cultured butter, salted (can use unsalted if preferred)
1 tbsp minced garlic
1 tbsp freshly chopped basil
Preheat oven to 350°F.
With a bread knife, make cuts into the loaf at an angle. Reposition the loaf and cut again, you should end up with a criss-cross pattern of cuts when finished. Only cut to the bottom of the bread but not through it.
On medium heat, melt the 8 oz of butter in a saucepan and add the minced garlic and basil. Once tiny bubbles form on top of the butter, remove from heat.
Using a spoon or carefully pouring, put the butter, garlic and basil mixture in-between the slices in the bread, making sure to get plenty of the mixture on the sides of the slices. Reserve about 2 oz of the butter mixture and set it to the side.
Take the cheese slices and roll each slice before tucking it into the bread between the cuts. You may not get a slice in all the cuts and this is fine. If you feel you’ll want more cheese, buy two packs of cheese slices, otherwise, the one pack is fine.
Pour the remaining butter over the top of the bread.
Place bread on an unlined non-stick cookie sheet and place it on the bottom rack in the oven for 15-20 minutes.
Let cool and serve.