Ingredients!
1 cup of garlic
1 tablespoon olive oil
1 loaf of Italian bread
½ cup unsalted butter
1 pot of Delallo basil pesto
1 cup freshly grated fontina cheese
1/4 cup finely grated Parmesan cheese
Preparation!
To roast the garlic, preheat the oven to 350 degrees Fahrenheit. Cut the upper part of the garlic head to reveal the cloves. Rub slightly back and forth to remove the paper and remove any excess paper. Pour a little oil on each bulb. Wrap the bulbs firmly in foil and place them in the oven. Roast for 45 to 60 minutes, until the cloves are caramel and golden. You can do this process in advance!
Heat the oven to 400 degrees Fahrenheit. Cover a baking sheet with foil and place the bread on the sheet.
Take the bread and make 1 inch slices ¾ of the way down in the bread, leaving the whole bread intact.
Place the butter in a bowl. Squeeze the roasted garlic cloves. Add about 2 tablespoons of the pesto and stir and puree the mixture together. Take the butter and spread it in every slice and crack of the bread, keeping a little. You can use a little more of the pesto and spoon and spread it in the slices and cracks. Take the Fontina cheese and put it in the slices and splits.
Brush the top of the bread with the remaining garlic-pesto butter. Bake for 20 to 25 minutes, until golden and fizzy. Remove and sprinkle with the Parmesan cheese. Serve while it is hot!