2 tablespoons unsalted butter or ghee (healthier alternative to butter)
2 tablespoons olive oil
1 tablespoon finely chopped parsley
1 teaspoon Italian Seasoning
4 garlic cloves, minced
salt and pepper to taste
1 loaf sourdough bread
1 cup shredded mozzarella cheese You can also use cubed cheese, but I prefer shredded.
METHOD:
In a small bowl, melt the butter by placing it in the microwave for around 15 to 30 seconds.
To the butter, add the garlic, parsley, Italian seasoning, salt, and pepper, as well as the olive oil. Stir to combine.
Prepare the bread by placing it in a horizontal position. You should use a serrated bread knife to cut the bread diagonally, about two thirds of the way through the loaf, but you should avoid cutting through the bread itself. When cutting the bread, stay away from the edges (approximately an inch from the corners). The bread should be turned over and diagonal slices should be made in the other direction to generate little diamond shapes.
A garlic olive oil butter mixture should be loaded into the cracks and crevices that are present throughout the bread. A cooking brush was what I used.
Following that, place a piece of cheese in each of the crevices. Either shredded cheese or cubed cheese may be used. Although it is more simpler to pack cubed cheese onto the bread, I find that shredded cheese melts more easily and is thus my preferred option. There is the possibility of using a butter knife to pack the cheese into the bread if you are using shredded cheese.
Put the bread in the air fryer and turn it on. The cheese should be melted after five minutes of cooking at a temperature of 350 degrees.
