1 head black garlic*, peeled and minced
2 tablespoons butter
2 1/2 tablespoons olive oil
1/2 teaspoon anchovy paste
freshly ground black pepper
1 sourdough boule
3 sprigs worth of thyme leaves
1/3 cup coarsely grated Parmesan
Preheat oven to 350.
Cut the bread lengthwise and widthwise, leaving about 1/4 inch thick crust at the bottom, creating 1/2 inch cubes. Meanwhile, melt the butter, oil, garlic, anchovy paste, salt and pepper in a small saucepan. Place the bread on enough to foil to wrap the entire loaf. Drizzle the bread with the oil then sprinkle with cheese, taking care that the majority of the mixture and cheese seeps into the cracks of the bread. Sprinkle with thyme. Wrap with foil and bake, on a baking sheet for 10 minutes. Unwrap and bake an additional 10 minutes. Serve immediately.
*Look for it at Whole Foods and other well-stocked supermarkets or substitute regular garlic. Black garlic is sticky fermented garlic.