Mexican Cheese Garlic Bread
1 bulb garlic
1 T. olive oil
Pinch of kosher salt
½ c. butter, room temperature
1 T. minced Melissa’s pickled jalapeño
½ c. grated Parmesan
Pinch Mexican oregano
Pinch kosher salt
Few gratings freshly ground black pepper
1 c. grated Monterey Jack cheese
One loaf Italian bread
Preheat oven to 400° F.
Pace garlic bulb in the center of a square of foil. Drizzle with olive oil, sprinkle with salt, and wrap tightly in the foil; roast in the oven for 30 minutes. Set aside to cool while you make the cheese mixture.
Place the softened butter in a medium bowl. Add jalapeño, Parmesan, oregano, salt, and pepper. Beat together until combined. Squeeze the roasted garlic out of the bulb into the butter mixture, and beat once more to combine.
Slice bread on the diagonal into 1/2” – 1” thick slices. Slather on a generous amount of the mixture and bake for 12 to 15 minutes until the edges are golden and the cheese has melted.
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