1 crusty sourdough or artisan loaf
4 ounces (1 stick) unsalted butter, melted
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 tablespoon fresh parsley, chopped
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
3/4 cup shredded Mozzarella cheese
Preheat the oven to 350°F.
Combine the melted butter, garlic, salt, parsley, rosemary, and thyme in a small bowl.
With a serrated bread knife, cut the bread on a diagonal into 1-inch diamonds, being careful not to slice all the way through. Use your fingers to pry open each crack and drizzle with 1 teaspoon of butter and a pinch of the shredded cheese. Don’t worry if you make a bit of a mess.
Wrap the entire loaf in foil. To make ahead, place the foil wrapped bread in the fridge overnight or in the freezer for a month, thawing before baking. Place on a rimmed baking sheet, and bake for 15 minutes, or until the cheese has mostly melted. Carefully remove the foil and continue to bake for another 5 minutes, or until crusty. Serve immediately.