Cook Time
20 Mins
Difficulty
Easy
Prep Time
15 Mins
Servings
2
1 Loaf Bread, Sourdough Round
2 1/2 Tbsp Butter, Salted
8 oz Fontina Cheese
1 Grated Garlic, Roasted
1/4 Cup Parsley, Minced Fresh
1 Tsp Red Flakes Pepper
1 Pinch Salt
- Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 300F.
- In a small bowl, add the soft butter, grated garlic, red pepper flakes, sea salt, and ¼ cup of the chopped parsley, and whisk together. With a bread serrated knife, cut 1-inch slices into the bread, not cutting all the way through the bottom of the load. With a butter knife, spread a thin layer of the butter mixture on each slice of the bread. Take the serrated knife again, and cut across the loaf to form 1 inch squares. Next, slice the cheese into small thin slices, then stuff one slice into each bread opening. Place the bread on a baking sheet, and cover tightly with aluminum foil. Place on the grill for about 10 minutes, remove the foil, and grill for a few more minutes until the top is nicely golden and the cheese is oozing. Remove from the grill, sprinkle with fresh parsley leaves, then serve.
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