- 1 pound loaf soft French or Italian bread, split in thirds lengthwise
- 8 tablespoons (1 stick) unsalted butter
- 4 cloves garlic, finely chopped
- 3 tablespoons chopped fresh flat-leaf parsley leaves
- ¾ teaspoon dried oregano
- 1¼ teaspoons teaspoons kosher salt, divided
- 1 28-oz. can diced tomatoes, drained
- 2 tablespoons extra virgin olive oil
- ½ teaspoon crushed red pepper flakes (optional)
- Freshly ground black pepper, to taste
- 12 ounces mozzarella cheese, grated
- 3 ounces Parmesan, grated
- Heat oven to 425°F. Place bread cut side up on a lightly oiled baking sheet.
- Melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes; let cool slightly. Add the parsley, oregano, and ½ teaspoon salt. Brush the butter mixture onto the bread. Bake until the edges of the bread are crisp, 6-7 minutes. Remove from the oven.
- Meanwhile, combine the tomatoes, olive oil, red pepper flakes, several grinds black pepper and remaining ¾ teaspoon salt in a blender or food processor and pulse until smooth.
- Spread tomato sauce on the toasted bread. Top with mozzarella and Parmesan. Broil on high until the cheese is golden brown and bubbly, 6-7 minutes.
For three cheese: Add 1 oz. Asiago per third before baking
For pepperoni: Add ⅓ cup chopped pepperoni per third before baking
For margherita: Add fresh basil after baking