Garlic Rosemary Asiago Sourdough

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Garlic Rosemary Sourdough

Yield: 4

Author: Madeline King

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• Iggy’s Baguette (sliced lengthwise), Ciabatta or Sourdough
• 1 stick (8 Tablespoons) Vermont Creamery Salted Butter
• 4 cloves garlic, finely chopped
• 1 Tbsp. Spicewalla Garlic and Herb Seasoning
• Pinch of sea salt
• 1/4 cup grated Sartori Montamore Cheddar or Asiago
• 2 tsp. fresh rosemary, finely chopped

Instructions

1. Preheat oven to 450 degrees F and prepare a rimmed baking sheet with foil.
2. Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is fragrant but not yet browning, about 2-3 minutes.
3. Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread.
4. Liberally brush the cut sides of the bread with more garlic butter, adding any remaining garlic evenly over top.
5. Transfer the bread to the rimmed baking sheet. Sprinkle with the Montamore, Spicewalla and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes.
6. Garnish with the rosemary. Serve warm!