Ingredients
- 1 ½ cups (375 mL) Galbani Professionale® Lactose Free Pizza Mozzarella Shredded Cheese
- 1 8”-10” (20cm – 25cm) round sourdough loaf
- 6 tbsp (90 mL) Lactantia® Garlic & Provençal Herb Butter
- 1 tsp (5 mL) Italian seasoning
- 1 tbsp (15 mL) Italian parsley, freshly chopped
- ½ cup (125 mL) Marinara sauce
- ½ cup (125 mL) Pesto sauce
Directions
- Pre-heat oven to 375° F (190° C).
- Cut a grid of bite-sized squares into the bread, making sure the knife does not cut through the bottom of the loaf.
- Combine the Lactantia® Garlic & Provençal Herb Butter and Italian seasoning and melt in a microwave or pan. Place bread onto a small shallow dish so that the bite-sized squares open outward. Pour butter mixture into the crevices of the bread followed by Galbani Professionale® Lactose Free Pizza Mozzarella Shredded Cheese. Sprinkle some of the shredded cheese on top of the loaf.
- Remove loaf from small shallow dish and place onto a baking sheet covered with parchment paper. Cover with foil and bake for 10 minutes. Remove foil and bake for another 10 minutes. Remove from oven and sprinkle with fresh Italian Parsley. Serve with Marinara and Pesto sauces.