Ingredients:
1 cup (approx. 225g) unsalted butter, softened – (if using salted butter, adjust the added salt to taste)
1 tablespoon minced garlic (use 2 tablespoons for a stronger garlic punch) – The finer you mince it, the better the result.
7 oz (approx. 200g) cream cheese – (or substitute with heavy sour cream for a closer Brazilian requeijão texture)
A pinch of black pepper
A pinch of dried oregano
1/2 cup (approx. 50g) shredded mozzarella or freshly grated parmesan – (using high-quality cheese makes a big difference)
Salt to taste
10 French rolls (or bolillos/crusty baguette sections)
Instructions:
In a mixing bowl, combine all the ingredients and stir until you reach a smooth, uniform spread. To prepare the bread, make deep, vertical slits across the top of each roll, cutting almost all the way through but keeping the bottom intact.
Open the slits slightly and fill them generously with the garlic butter mixture. Spread a little extra over the top of the rolls so it melts perfectly into the crust. Bake in the oven or place on the grill over indirect heat (to the side of the coals or on the top rack) for approximately 15 minutes.
Sprinkle with a little extra oregano before serving. For a toasted herbal flavor, you can also add the oregano before baking. Serve warm and enjoy!