⅓ cup (85 mL) olive oil, plus extra for aluminum foil
4 small cloves garlic, grated or pressed
1 green onion, ends trimmed and minced
1 tsp (5 mL) dried dill
½ tsp (2 mL) dried oregano
½ tsp (2 mL) dried basil
½ tsp (2 mL) kosher salt
1 loaf round bread (about 1 lb/450 g)
1 ½ cups (375 mL) grated Oka cheese
1. Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with aluminum foil and lightly brush the foil with olive oil.
2. In a small bowl, stir together the oil, garlic, green onion, dill, oregano, basil, and salt. Set aside.
3. Using a sharp bread knife, slice a 1-inch (2 cm) grid pattern into the loaf, stopping before you cut through the bottom crust of the bread. Place the bread on the prepared pan.
4. Divide the cheese evenly between the slits in the bread, and then pour the garlic oil over top, ensuring it drizzles into the crevices and soaks into the cut bread. Wrap the bread tightly in the aluminum foil and bake for 15 minutes. Remove the pan from the oven, open the foil, and return to the oven. Bake for another 10 to 15 minutes or until the cheese is melted and the bread is crispy.
5. Unwrap the bread completely and place it on a plate, platter, or cutting board to serve.
Source and Credits
Excerpted from Oven to Table by Jan Scott. Copyright © 2019 Jan Scott. Photography by Jan Scott. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.