4 large bread rolls or 1 round artisan bread loaf
8 oz (225g) cream cheese, softened
1/2 cup unsalted butter, softened
1/4 cup fresh parsley, finely chopped
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup parmesan cheese, grated (optional)
1 tablespoon olive oil
Preheat your oven to 375°F (190°C).
In a bowl, combine the softened cream cheese, butter, minced garlic, parsley, oregano, and a pinch of salt and pepper. Mix well until all ingredients are fully incorporated. If you’re using parmesan, mix it in as well.
Take each bread roll and make deep criss-cross cuts, being careful not to cut all the way through. If using a bread loaf, make the cuts about 1 inch apart from each other.
Using a knife or a spoon, stuff the cream cheese mixture into the cuts of the bread. Make sure to fill them generously.
Drizzle the olive oil over the stuffed bread rolls. This will help them get a nice golden color.
Place the stuffed bread rolls on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 15-20 minutes or until the bread is toasted and golden brown on top.
Remove from the oven and let it cool for a few minutes.
Serve warm and enjoy the melty, garlicky goodness!
For an extra kick, add a pinch of red pepper flakes to the cream cheese mixture.
You can also add finely chopped chives or green onions for additional color and flavor.
If you like your bread extra cheesy, sprinkle some shredded mozzarella on top before baking.