What
you need,
3
tbsp. butter
3
tbsp. extra virgin olive oil
4
cloves of garlic, minced
Pinch
of red pepper flakes
½
tsp. dried oregano
¼
cup each of fresh basil and parsley
Salt
and Pepper
1
large French bread loaf
1
(14oz) can crushed tomatoes
2
cups mozzarella cheese, grated
¼
cup Parmesan cheese, grated
Heat
the oven to 425 degrees and adjust the rack to the upper position.
In
a large skillet heat the butter and oil over medium heat until butter is
melted. Add the garlic, pepper flakes and oregano. Cook for 2-3 minutes,
stirring often until the garlic is softened, but not brown.
Stir
in most of the parsley and basil; reserve a couple tablespoons to garnish.
Season
the mixture with salt and pepper to taste.
Remove
from the heat.
Cut
the bread in half lengthwise. Place on a cookie sheet cut side up.
Press
down gently on the bread to flatten it out a little bit.
Using
a basting brush, brush half the butter mixture over the cut sides of the bread.
Be sure to get it all over and lot of the garlic and herbs on it.
Set
aside.
Add
the tomatoes to the remaining butter mixture in the pan, stir to combine. Increase
the heat to medium high and bring to a simmer. Reduce the heat to maintain a
light simmer. Cook for 15 minutes or so until the sauce is rich and reduced a
little bit.
Season
with salt and pepper to taste.
While
the sauce is cooking, spread about ½ cup of the mozzarella cheese over the
bread. Bake for about 8 minutes until the cheese is just starting to melt.
Remove the bread from the oven and set aside until the sauce is ready.
When
the sauce is ready spread it evenly over the bread. Top the sauce with the
remaining mozzarella cheese and half of the Parmesan cheese.
Bake
in the oven for about 10 minutes until the cheese is fully melted and bubbly
and the bread is browned and crisp.
Transfer
the bread to a large cutting board and top with remaining Parmesan cheese as
well as the left over basil and parsley.
Cut
into wedges and enjoy!
Jen of My Tiny Oven
