• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.

Roasted Garlic

• Set out a 10-inch square of aluminum foil.
• Peel away all the loose, papery, outer layers around the heads of garlic. Leave the head itself intact with all the cloves connected.
• Trim about ¼ inch off the tops of the heads of garlic, exposing the cloves inside.
• Place all garlic heads in the center of the square of aluminum foil.
• Drizzle with olive oil.
• Fold the sides of the aluminum foil up to the center and seal (creating a foil packet with the garlic inside). Bake for about 45-50 minutes, or until the garlic cloves are soft and deep golden brown.
• Remove the garlic from the oven and carefully open the sealed foil packet to allow the garlic to cool slightly. Set aside. Leave the oven set at 400°F as you prepare the bread.

Garlic Butter

• When the garlic is cool enough to touch, squeeze the cloves into a medium bowl. Discard the remaining skin.
• Mash with a fork until the garlic forms a paste.
• Add butter, ¼ cup of parmesan, and parsley. Stir until well combined.

Assembly

• Spread the garlic butter evenly over each cut side of the bread (about a heaping ½ cup garlic butter per half).
• Top each evenly with mozzarella cheese and the remaining parmesan.
• Bake* for 15-20 minutes, or until the cheese is hot and melted.
• Slice the bread into 12 portions (or your desired servings). Serve with parsley for garnish. Enjoy!