Sometimes I like the side dish better than the main meal, and whenever this bread is on the table that’s almost always the case. Cheese and bread are a winning combination, but cheese and garlic and bread is even better. I like to use a round, artisan-style loaf of bread for this recipe, as it makes an impression when you carry it to the table. Rectangular loaves like ciabatta will work in a pinch, but instead of cutting the bread in a crosshatch pattern, simply make standard cuts (like slices, but not cut through to the bottom) that are about 1 inch (2.5 cm) thick.
Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with aluminum foil and lightly brush the foil with olive oil.
In a small bowl, stir together the oil, garlic, green onion, dill, oregano, basil, and salt. Set aside.
Using a sharp bread knife, slice a 1-inch (2 cm) grid pattern into the loaf, stopping before you cut through the bottom crust of the bread. Place the bread on the prepared pan.
Divide the cheese evenly between the slits in the bread, and then pour the garlic oil over top, ensuring it drizzles into the crevices and soaks into the cut bread. Wrap the bread tightly in the aluminum foil and bake for 15 minutes. Remove the pan from the oven, open the foil, and return to the oven. Bake for another 10 to 15 minutes or until the cheese is melted and the bread is crispy.
Unwrap the bread completely and place it on a plate, platter, or cutting board to serve.