Loaded Smoked Gouda Garlic Bread Food

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• 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 very fragrant, about 3 minutes.
• 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. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

LOADED SMOKED GOUDA GARLIC BREAD

Steps:

• Preheat oven to 400°F and place baguette halves face up on a baking sheet (use parchment paper for easy clean-up!).
• In a small bowl, mix the butter, garlic and parsley. Spoon this mixture evenly over the faces of the bread.
• Sprinkle half of the shredded gouda on top of the faces of the bread, reserving half of the cheese for topping later.
• Divide the olives and artichoke hearts over the faces of the bread and sprinkle the remaining half of the cheese on top.
• Bake for 20-23 minutes, until the cheese is melted and bubbling.
• While the cheese is still hot, place the thinly sliced salami on top with a few wavy folds, pressing the edges into the cheese.
• Top with arugula and a few cracks of freshly ground pepper.
• Slice and serve warm.