Ingredients
- 1 X 10 oz Italian crusty bread loaf ( a small round loaf)
- 8 oz vegan cheese
- 2 tbsp vegan butter (at room temperature)
- 1-2 cloves garlic -grated
- 1/4 cup Italian parsley -roughly chopped
- 1 pinch red pepper flakes (Optional)
- 1 pibch sea salt to taste
Instructions
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Preheat your oven to 375”F
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In a small bowl mix together the soft butter with the grated garlic, red pepper flakes, sea salt and 1/4 cup of the chopped parsley.
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Using a serrated knife cut 1 inch slices into the bread, making sure NOT to cut all the way through the bottom. It needs to fan out much like an accordion, with the bottom intact.
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Use a butter knife and spread a thin layer of the butter mixture on each slice of the bread.
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Use the serrated knife again and cut across the bread loaf to form 1 inch squares. Proceed very carefully again so you DO NOT cut through the bottom of the bread.
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Slice up the cheese into small thin slices (similar size to the square size of the bread). Do your best and stuff one slice of the cheese in each bread opening. Don’t worry, it goes super quick, it shouldn’t take you more than 3 minutes.
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Place the cheese bread on a baking sheet and cover loosely with aluminum foil. Bake in the preheated oven for about 10 minutes or so.
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Optional: Remove the foil and turn up the heat to 400”F. Bake a few more minutes until the top is nicely golden and crusty with the cheese oozing from the sides. Serve straight out of the oven sprinkled with fresh parsley leaves.
Nutrition
Calories: 225kcal | Carbohydrates: 14g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Sodium: 711mg | Potassium: 20mg | Fiber: 2g | Vitamin A: 585IU | Vitamin C: 5.2mg | Calcium: 46mg | Iron: 1mg