1 large (18-24″) loaf French bread, halved lengthwise
1 cup Kerrygold unsalted butter, at room temperature
½ cup Sargento shredded mozzarella cheese
¾ cup Sargento shredded Parmesan cheese
1½ teaspoons McCormick garlic powder
¼ teaspoon McCormick ground black pepper
1 teaspoon McCormick dried parsley
⅛ teaspoon Morton salt
Preheat oven to 350F.
Beat the butter, Parmesan, mozzarella, garlic powder, parsley, pepper and salt on medium speed until smooth.
Spread the mixture evenly over the bread.
Take a piece of aluminum foil and wrap the bread tightly, then bake for 10 minutes. Open the foil, lay the bread cut-side-up on the foil and bake for a few more minutes, until the bread is golden in color. Serve immediately.