This is my grandfathers famous Pope Leo Bread. If you’ve ever been to dinner at The Shack, you’ve probably eaten this bread. It’s salty, crunchy, chewy, cheesy perfection. Don’t be scared of the mix, it’s what makes it so good.
- 1 loaf French bread, sliced 1/2 inch thick *without cutting completely through
- 250g unsalted butter, room temperature
- 2 cloves garlic, diced
- 1 cup Parmesan cheese, grated
- 1 packet dried onion soup mix, Lipton’s is preferable
Preheat oven to 180ºC
- In a bowl, combine butter, garlic, soup mix, and Parmesan.
- Spread the mix onto the sliced baguette, making sure to leave a few tablespoons to be spread over the top.
- Wrap the baguette in aluminum foil, leaving the seam at the top.
- Place in the center of the oven to cook for 15 minutes.
- After 15 minutes, open the top of the foil to expose the baguette.
- Cook for a further 10 minutes, or until top is browned and crisp.
- Serve hot!