Garlic Bread with Mozzarella and Parmesan

If you had come to at least a few Les Voyageurs potlucks, you would know that I had made this fairly frequently.  When up to it, I would also make my own bread from scratch (I recommend Jim Lahey's No-Knead Bread).  More often than not though, I would run over to Zingerman's and pick up a loaf of the Rustic Italian or Farm Bread.  For this recipe it is crucial to get bread that has a thick crust and a tight crumb.  Most importantly, it keeps the cheese was melting through.  Secondly, these types of bread get a nice crunch when baked (more correctly, broiled).

You ask why I have been making this for so long yet am only now posting the recipe?  I have a good answer, I didn't want my 'secret' recipe available to the masses.  Well, that was selfish on me so I am making up for lost time by positing it right away.  That, and I think my parents will want to make this once I'm in Seattle.

Ingredients:

• One loaf of crusty bread, cut into 1/2 inch slices
• 2 tablespoons of butter, melted
• 6 tablespoons of olive oil
• 3 cloves of garlic, minced
• Italian seasoning & oregano to taste
• Kosher salt
• Freshly ground pepper
• Grated Mozzarella (about 1/2 cup)
• Grated Parmesan (about 1/2 cup)

Directions:

1. Preheat oven to Low Broil.
2. Mix together ingredients, except for cheeses, in a bowl.  Slice bread and arrange on a baking sheet.  Using a spoon, drizzle on olive oil mixture over sliced bread, making sure to cover entire surface of a slice of bread with mixture.
3. Place in oven and broil for 2 minutes, or until bread started to toast.  Remove from oven.
4. Top bread with cheeses and return to over and broil for 3 to 4 more minutes, or until the cheese starts to brown.  But be careful!  At this stage it can go from beautiful to burnt very quicky!
5. Serve hot/warm.