I am not talking about the twin-pack of roasted garlic loaves (which is luscious), but the split pugliese batard spread with a mix of butter, roasted garlic, cheese, and other seasonings. I hadn't seen it in several years. The label says to bake the halves in the oven, then broil. I live alone, so I cut it up into smaller pieces and freeze them, thawing and baking as needed. I find that a brief stint in the toaster oven is sufficient - it doesn't need the longer full oven treatment. This is a tasty accompaniment to homemade soup.