Loaf French or Italian baguette, 16 ounces 1/2 cup softened unsalted butter 1/4 teaspoon of sea salt 1/4 teaspoon powdered garlic Two cloves of garlic (large) Minced finely 1/4 cup finely chopped fresh parsley, plus additional parsley for garnish 1/4 cup grated parmesan cheese 1/4 cup grated mozzarella cheese 1 Reynolds Wrap Foil, Non-Stick
Combine the following ingredients in a bowl: 1/4 cup parsley, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/2 cup softened butter. Combine by mashing using a utensil. Combine the parmesan and mozzarella cheeses in a separate basin.
Proceed to halves the loaf of French bread along its length, then distribute the butter mixture onto the inner surface of each half. Spread buttered side down on a large sheet of foil, then drape the bread over the foil to seal the edges and form a pack. With the foil pack buttered side down, position it on the barbecue and cook for 5 minutes while covered with the grill's lid.
With caution, remove the foil. Using forceps, invert the halves and distribute the cheese mixture on top. Avoid securing the foil package. Cover the grill and allow the cheese to melt for an additional four to five minutes. Serve the sliced, parsley-adorned bread heated after removing it from the grill (*See baking instructions in the notes).