Ingredients

• Garlic Butter, recipe follows
• 1 loaf sourdough bread, cut in 1/2
• Basil leaves
• 8 ounces sun-dried tomatoes, chopped
• 1 1/2 tablespoons grated Parmesan
• 2 heads garlic
• Olive oil
• Salt and freshly ground black pepper
• 3/4 pound unsalted butter, at room temperature
• 1/2 cup mayonnaise
• Pinch paprika
• 1 tablespoon Italian seasoning
• 1 tablespoon chopped Italian parsley leaves
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/4 cup grated Parmesan
• Pre heat oven to 350 degrees F.

Instructions

1. Liberally apply garlic butter to bread halves. Bake in oven until light golden brown. Remove and top with basil, sun-dried tomatoes and Parmesan.
2. Cut into 2-inch slices.
3. Slice the tops off the garlic heads, place in a piece of foil, drizzle olive oil, and season with salt and pepper. Place in oven and bake for 1 hour, or until soft.
4. Squeeze roasted garlic out into medium mixing bowl. Add remaining ingredients and thoroughly mix together, divide in half, and refrigerate.