INGREDIENTS:

• 10 Roasted Garlic with Fontina, Parmesan, & Pecorino Romano Cheese Chicken Meatballs, cut in half
• Ciabatta baguette or baguette of your choice (at least 20 inches long) 
• 1 stick unsalted butter, softened at room temperature
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp fresh garlic, minced (8-10 clove)
• 1/2 cup grated parmesan cheese
• 2 Tbsp mayonnaise

DIRECTIONS:

• Preheat the oven to 400 degrees.
• In a bowl, mix butter, parsley, garlic, parmesan, and mayonnaise together with a fork.
• Cut the baguette lengthwise and spread the mixture on each half of the baguette.
• Add the Roasted Garlic with Fontina, Parmesan, & Pecorino Romano Cheese Chicken Meatballs (10 halves on each side).
• Bake for 10-15 minutes on a lined baking sheet, until the edges are golden brown.