Hasselback Garlic-Mozzarella Bread

Why should potatoes have all the fun? Each slice of this chewy-crisp baguette is brushed with silky garlic butter and stuffed with fresh mozzarella. You're just a handful of ingredients and one "pull" away from one cheesy, dreamy bite.

And by "handful", I mean exactly 4 ingredients (5 if you add the optional parsley). Here's all you need: a baguette (I chose sourdough, but you can use French or Italian), butter, garlic, and mozzarella. And, I used fresh mozzarella for its milky quality, but you can certainly use regular skim or whole milk mozzarella instead.

That's it! Slice, brush, stuff, bake - the ultimate ready in 20 minutes!

Hasselback Garlic-Mozzarella Bread

1 baguette of choice, sourdough, French or Italian (I halved the baguette so it would fit on my serving board; you can keep yours whole)
4 tablespoons butter
1/2 teaspoon granulated garlic or garlic powder
8 ounces fresh mozzarella cheese, cut into thin slices
2 tablespoons chopped fresh parsley, optional

Preheat the oven to 350 degrees.
Slice the baguette crosswise (without cutting all the way through), making several slices from one end to the other, about 1 inch apart.
Melt the butter in a small saucepan or in the microwave. Whisk the garlic into the butter. Brush the butter in between the slices of the bread, coating both sides. Insert one piece of mozzarella cheese between each slice of bread.
Wrap the bread in foil and bake for 10 minutes. Unwrap and bake for 5 more minutes, until the top is crisp and golden. Top with parsley before serving, if desired.
Serves 4-6