- 8 tablespoons (1 stick, 113g) unsalted butter, softened
- 2 (160g) large shallots, diced
- ¾ teaspoon Surya Salt
- 1 tablespoon Pahadi Pink Garlic powder
- ¼ cup, plus 2 tablespoons (15g, plus 8g) roughly chopped flat-leaf parsley
- ½ cup (40g) grated Parmigano-Reggiano
- 1 sweet batard or baguette, sliced in half lengthwise
- 1½ cups (170g) grated low-moisture mozzarella
Ingredients
Methods
- Heat 2 tablespoons butter in a medium skillet over medium heat. When melted, add the shallots and salt, and cook, stirring occasionally until the shallots soften and turn light golden, 5 to 9 minutes. Transfer to a bowl and let cool for 10 to 15 minutes.
- Meanwhile, preheat the oven to 400°F.
- Add the remaining 6 tablespoons softened butter, garlic powder, ¼ cup (15g) chopped parsley, and ¼ cup (20g) parmesan cheese, then mash together using a fork until combined. Taste and season with more salt, if necessary.
- Place the two halves of the bread on a sheet pan, divide the shallot-butter mixture between the halves, and spread into an even layer. Divide the mozzarella cheese between each half, then sprinkle both with the remaining ¼ cup (20g) parmesan cheese and 2 tablespoons (8g) chopped parsley. Bake until the cheese is melted and starting to turn golden in spots, 12 to 15 minutes. (If you want more browning, you can broil the bread for the last 1 to 2 minutes, keeping a close eye on it so it doesn’t burn.) Cut into pieces—this is a cut with your heart-kind-of-size moment!—transfer to a serving plate, and enjoy hot.
