Garlic Cheesy Pull-Apart Bread

INGREDIENTS

1 crusty loaf of bread, like Vienna

1 cup shredded Mozzarella

8 Tbsp unsalted butter, softened

2 minced large garlic cloves

1 Tbsp fresh parsley, chopped

Preheat the oven to 350 degrees. Combine the butter, salt, and garlic in a bowl and melt it in the microwave. When it’s done, stir in the parsley. Cut the bread from the top to nearly the bottom in one-inch squares. You shouldn’t cut all the way through the bread. Use a knife or your fingers to pry open between each square and drizzle in a little of the butter combination and a bit of the shredded cheese. Brush the surface of the bread with any remaining butter. Wrap the bread with foil and bake for 20 minutes, until the cheese has melted. Then unwrap and bake for five more minutes to make the bread crusty. Move the bread to your charcuterie board and serve immediately. hand. If it’s too dry, add a tiny bit of additional ice water.

Separate the dough into two halves and shape the two halves into discs. Wrap them in parchment paper and chill for 30 minutes in the refrigerator. Roll the dough out to a thickness of 1/8 of an inch. Cut into one-inch by one-inch squares and pierce a hole in the middle of each square for ventilation while baking. Put the crackers on a baking sheet lined with parchment paper. Bake for 13 minutes until

Pesto

INGREDIENTS

1 large bunch of basil leaves, washed and dried

3 medium cloves of garlic

A small handful of raw pine nuts

3/4 cup of Parmesan, freshly grated Extra-virgin olive oil

DIRECTIONS

Chop the garlic, pine nuts, and the basil leaves into a fine mince. Then add the cheese and re-chop the mixture until it’s all fine. Drizzle in olive oil and stir the basil until it’s the consistency you like.