1loafcrusty bread, such as sourdough, Italian, or a French boule (14-16 ounces)*
8tablespoonssalted butter, melted**
2clovesgarlic, minced (1-1/2 to 2 teaspoons)
1tablespoonchopped fresh herbs, such as parsley, rosemary, or a combination
1 to 1-1/2cupsshredded mozzarella cheese***
Assemble the Bread
Using a sharp, serrated bread knife, cut across the loaf of bread in 3/4- to 1-inch diagonal slices, stopping about 1/2-inch from the bottom of the loaf (don't cut all the way through). Turn your knife perpendicular to the slices you've just made and cut across the loaf again in diagonal slices of the same width to create a crisscross pattern. Again, be sure not to cut all the way through the bottom of loaf.
In a small bowl, combine the melted butter, garlic, and herbs.
Using your fingertips, gently open the bread slices. Use a spoon to pour some of the garlic-herb butter between each cut, dispersing it evenly across the loaf of bread. Brush the top of the bread with any remaining garlic-herb butter.
Stuff each crevice between the bread slices with some of the cheese. If some of it comes out of the gaps, it’s okay; those will be the extra crispy cheese pieces.
To Air Fry
Preheat airfryer to 375 degrees F. Place the stuffed loaf into the airfryer basket and cook for 8-10 minutes, until the bread is heated through and crispy, and the cheese is melted.
Cooking times may vary by air fryer. Keep a close eye on the bread the first time you make it to determine the best time for the model you're using.
Preheat oven to 375 degrees F. Wrap the stuffed loaf in foil and place on a baking sheet.
Bake for 15 minutes. Unwrap the bread, place it back on the baking sheet, and continue baking, uncovered, for 5-10 minutes, until the bread is hot and crispy, and the cheese is melted.
This bread is best served soon after baking or air frying. Pull apart the bread cubes to reveal the melted, gooey cheese inside the loaf. When you've finished eating all of the bread cubes, use a serrated knife to cut up the crusty, garlic butter-infused base--it's one of our favorite parts!
*If using your air fryer, choose a loaf that will fit into the basket, or trim the ends of the loaf to fit. **To make with unsalted butter, add 1/2 to 3/4 teaspoon kosher salt after melting, to taste.***You can also use a combination of your favorite Italian melting cheeses, such as shredded fontina, provolone, and/or Asiago. I often like to mix shredded mozzarella with BelGioioso's Italian 4-Cheese Shred.Customize the cheese quantity as follows, to your personal tastes, and the size/proportion of the loaf you're using. We typically use between 1 and 1-1/2 cups.