Garlic and Sun-Dried Tomato Cheese Bread

• 1 French baguette
• 12 cup butter, softened
• 14 cup asiago cheese, shredded
• 4 garlic cloves, minced
• 14 cup sun-dried tomato, julienned
• 1 12 teaspoons fresh rosemary, chopped
• 1 teaspoon ground thyme
• 12 teaspoon fresh basil, chopped
• 12 teaspoon ground pepper
• 14 teaspoon dried parsley
• 1 pinch salt

1. Preheat oven to 300F.
2. Cut bread loaf in half, lengthwise, set aside.
3. Using a fork, fold garlic, rosemary, thyme, basil, parsley, pepper and salt into butter until well mixed.
4. Let stand 10 minutes.
5. Fold in sun dried tomatoes, asiago cheese.
6. Let stand 30 minutes.
7. Using a large butter or bread knife, spread mixture over bread halves.
8. Wrap halves individually in heavy-duty aluminum foil.
9. Bake at 300F for 15 minutes.
10. Remove from oven and open foil.
11. Set oven to Broil.
12. Broil until cheese is barely golden.
13. Let cool 10 minutes before cutting into 2-inch sections for serving.

baguette, butter, asiago cheese, garlic, tomato, fresh rosemary, ground thyme, fresh basil, ground pepper, parsley, salt

Taken from www.food.com/recipe/garlic-and-sun-dried-tomato-cheese-bread-331136 (may not work)