Sourdough bread cut into 1 inch pieces then stuffed with garlic confit compound butter (recipe below), garlic confit pesto (recipe below) and shredded mozzarella. All prepped on my @epicurean_usa all-in-one cutting board perfect for all the things. The All-In-One board, in particular, has silicone non-slip grips, is dishwasher safe, knife safe, and the paper composite materials are made in the USA and require no maintenance! Then bake in the oven wrapped in foil for 15 minutes then uncovered for another 10 minutes until the cheese is melted and bread crunchy
Pesto Recipe:
Using a mortar and pestle or in a food processor, add garlic confit from one head of garlic, tbsp pine nuts, 2 cups of basil, 1 cup parmesan cheese, salt, red pepper flakes, olive oil until combined and reaches your desired consistency
Compound Butter:
1 stick of butter, garlic confit from one head of garlic, salt, pepper, red pepper flakes and 1 tbsp chopped parsley mix until completely combined then melt to drizzle over and inside the bread
Hope you enjoy!
