This first needs two kinds of white cheese. First, somewhere, usually just on top, a good parmesan. You can grade it fine, like zesting a lemon, or you could go low buck and do the odd bottle of pre-prepped stuff. And yes, I know the pre-prepped has sawdust in it, but you know what?
It won't hurt you.
Second cheese, base layer. Mozzarella or Provolone. or something of that sort.
You can go nuts on your garlic butter. Or not. Going nuts means you break-out a sauce pan and infuse some garlic in butter, then drizzle/douse the bread with it.
Or you could go powdered garlic. I'm not a food snob. I've done it in years past, long before I ever realized I could get better garlic in the stores. But face it, we don't always have the time to be a gourmet in these matters.
So some said smears of butter with garlic powder dusted over.
Then A LITTLE ROSEMARY. And a good bit of basil. Make that butter look green.
PREP: OVEN BETWEEN 350-425 Farenheits.
You need any old kind of bread, but its got to be hotted with the garlic butter actually on it, so that it melts BEFORE you add the cheese.
Hot that butter before you add your cheese, unless you're using the no-prep pre-graded Parmesan, then you can just shower that on with the garlic and other before the warming.
Mind that was just a warming. DO NOT BROWN THE BREAD ON FIRST WARMING.
No put your cheese on it, and watch it sweat for a few minutes in the oven, on the toast, the whole thing becoming harmonious.
Then you have garlic toast/cheese toast or Garlic Cheese, Cheesy Garlic Toast. They served this at roping and tractor pulls in Mckinnon, and the odd Macbeth or Hamlet showing.
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