For one large loaf
1 large rustic loaf of about 400 grams, it nicest you can find
1 bulb of garlic (approx 14 cloves)
100 grams unsalted butter, at room temperature
45 grams of fresh green herbs, a mix (eg image coriander, basil and chives)
30 grams grated Parmesan cheese
Sea salt flakes
Black pepper
Olive oil
This is how you make it:
Preheat the oven to 200 degrees.
Finely chop half of the green herbs. Set the rest aside for later. Cut half the garlic cloves into thin slices. Melt two tablespoons of butter in a saucepan over medium to low heat and fry the garlic very gently. Pour the butter with the garlic into a bowl and let cool. Place the rest of the garlic in a mortar and pound into a garlic paste.
Place both the cooled butter and garlic paste in a food processor. Add all the fresh herbs and run the machine until the herbs are finely chopped. Then add the rest of the butter, together with the Parmesan cheese and some black pepper. Mix briefly until combined and season with a pinch of salt. Now we’re going to cut the bread. Pretend you are cutting slices, but don’t cut all the way to the bottom. Spread all the garlic butter over the slices of bread, on both sides. This is best done with a spatula or knife.
Wrap the bread with aluminum foil and bake in the oven for 10 minutes. Turn it over and cook for another 10 minutes. Then remove the foil from the bread and let it bake for another 12 to 15 minutes. Remove from the oven and let cool slightly. Mix the remaining fresh herbs in a bowl with a drop of olive oil and a pinch of salt. Then stuff the green herbs between the openings in the garlic bread and attack immediately.
Enjoy your meal!