Ingredients:

  • 1 large (500g) sourdough boule
  • 60g unsalted European-style butter, melted
  • 30ml extra virgin olive oil
  • 6 cloves garlic, minced into a fine paste
  • 15g fresh Italian parsley, finely chopped
  • 5g fresh rosemary, minced
  • 2g red pepper flakes
  • 3g flaky sea salt
  • 150g Gruyère cheese, shredded
  • 30g Parmesan Reggiano, freshly grated
  • 10g fresh chives, for garnish

Instructions:

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Using a serrated bread knife, cut 1-inch (2.5cm) slices across the sourdough loaf, stopping about 1/2 inch from the bottom. Rotate the loaf 90 degrees and repeat to create a diamond cross-hatch pattern.
  3. In a small mixing bowl, whisk together the melted butter, olive oil, minced garlic paste, chopped parsley, rosemary, and red pepper flakes to create the aromatic emulsion.
  4. Gently pry open the bread cracks and drizzle the garlic-herb emulsion into the pockets using a pastry brush. Stuff the shredded Gruyère cheese deep into the crevices.
  5. Sprinkle the top with Parmesan Reggiano and sea salt. Bake for 15 minutes until the bread is golden-brown and the cheese is molten.
  6. Garnish with fresh chives and serve warm as a pull-apart appetizer.