Serve this appetizer before the main course on Thanksgiving to give people a convenient bread dish stuffed full of gooey cheese.
1 loaf bread, whole and unsliced (sourdough boule, Italian loaf, your choice)
6 tablespoons unsalted butter
4 cloves garlic, minced
1 handful flat-leaf parsley, finely chopped
1/4 teaspoon sea salt (optional, depending on saltiness of cheeses)
4 slices cheddar cheese
4 slices provolone cheese
Preheat oven to 375°F.
Without cutting through the bottom of the loaf, cut bread into 2.5 centimeter slices in one direction then rotate 90° and repeat. Place on a large sheet of heavy-duty aluminum foil.
In a small saucepan over medium heat, melt butter (alternatively you can use a microwave). Stir the garlic, parsley, and salt (if using) into the melted butter. Use a pastry brush (silicone or otherwise, doesn’t matter) to spread the garlic butter among all the slices. Stuff the cheese slices into each cut, dividing the two cheeses equally across the loaf. Wrap loaf tightly with the foil, place onto a baking tray and bake 20-25 minutes until bread is toasty and cheese is melted. Serve immediately in the centre of your table and let everyone dig in.