INGREDIENTS
4 cloves
Garlic
1/2 tsp
Oregano, dried
1/4 cup
Parsley or basil, fresh leaves
1 14.5 ounce can
Tomatoes
1
Kosher salt
1 pinch
Red pepper flakes
4 tbsp
Olive oil, extra-virgin
1
large loaf French or italian bread
3 tbsp
Butter
2 oz
Parmigiano-reggiano, grated
8 oz
Whole milk mozzarella cheese