Italian bread (lg. loaf)
1/2 c. softened butter
1 minced garlic clove
2 tsp. parsley flakes
1 tsp. oregano
1/2 tsp. dried dill
2 tbsp. Parmesan cheese
Reynolds wrap

Cut bread into 3/4 inch slices, not quite through bottom crust. Combine butter with minced garlic, 1 teaspoon parsley flakes, 1 teaspoon oregano and 1 teaspoon dill. Spread this mixture generously between bread slices. Sprinkle the top of the bread with the remaining 1 teaspoon parsley flakes and the Parmesan cheese. Wrap the bread loosely in Reynolds Wrap, twisting the ends and leaving the top open. Heat in 400 degree oven for 10 minutes.