Garlic & Shallot Bread

Preheat oven to 375°F. Cut the tops off of the shallots and garlic bulbs. Drizzle olive oil onto the shallots and garlic, plus kosher salt. Wrap the shallots and garlic in aluminum foil tightly and bake for an hour or more, until the garlic and shallots are extremely tender. Leave oven on for baking the bread later. In a large bowl, combine softened butter plus the cooked shallots and garlic. Add in crushed red pepper flakes, salt, pepper, lemon zest, and lemon juice. Spread this mixture evenly among the slices of sourdough, and sprinkle the parmesan on top of each slice. Bake for 10-15 minutes, until the top is golden brown. Garnish with extra parmesan and fresh parsley. Enjoy!