Southern Cast Iron

Cooking with Fresh Herbs

PULL-APART GARLIC-HERB BREAD

Makes 6 to 8 servings

You won't be able to resist this herby, cheesy, and easy-to-make starter.

1 (1-pound) sourdough bread loaf
1 cup unsalted butter, softened
1 cup chopped mixed fresh herbs (such as basil and tarragon)
6 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 cups shredded Gruyère cheese (about 8 ounces)
Garnish: chopped fresh herbs

1. Position rack in middle of oven; preheat oven to 400˚.

2. Using a large serrated knife, make cuts in bread 1 inch apart, cutting to within ¾-inch of bottom of loaf. (Do not cut all the way through bread.) Repeat cuts, running crosswise to original cuts.

In a medium bowl, stir together butter, herbs, garlic, salt, and pepper. Generously spread butter mixture into cuts of bread. Fill cuts with about

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