5 garlic cloves, finely minced
8 tablespoons (1 stick) butter, softened
1/2 teaspoon water
1/4 teaspoon salt
1/4 teaspoon pepper
1 18-20-inch baguette or loaf of french bread, sliced in half horizontally
1 1/2 cup shredded white cheese (First time I made this I used Parmesan and Mozzerella, but the second time, I only had the Monterey Jack/Cheddar mix. Both times, they were great!)
Adjust oven rack to lower-middle position and heat oven to 400.
In a small nonstick skillet, cook the garlic, 1 tablespoon of the butter and water over low heat, stirring occasionally, until the mixture is straw colored, 7-10 minutes. It is important to keep the heat low or the garlic will burn and turn bitter. The garlic should be lightly browned but not burned!
In a small bowl, place the remaining 7 tablespoons softened butter and the salt and pepper. Mix in the hot garlic mixture and stir to combine. Using a rubber spatula, spread the butter mixture on the cut sides of bread. Sandwich the bread back together and wrap the loaf in foil. Place the wrapped loaf on a baking sheet and bake for 15 minutes.
Remove from the heat and turn the oven to the broil setting.
Sprinkle the bread with the shredded cheese. Broil until cheese has melted and bread is crisp, 1-2 minutes. Transfer the bread to a cutting board with the cheese side facing down. Cut into angled pieces and serve. Please try to exert self-control and share the bounty with others at the table.
