Hasselbaguette with Gorgonzola and Garlic Butter

No doubt, as soon as you take a bite out of this great hasselbaget, you'll know that it shouldn't be eaten more than once in a given calendar year. But that's why this recipe makes a great snack for festive gatherings. For this recipe, you will definitely want to choose a good quality baguette (we tested using bread from Whole Foods), so that the bread does not boil during freezing in butter.
Preheat the oven to 375°F. Put the butter, garlic, thyme sprigs, and 1 cup of cheese in a saucepan over medium-high heat. Cook, stirring occasionally, until the butter is melted, 5 to 6 minutes. Remove from heat; let stand for 10 minutes. Discard the garlic cloves and thyme sprigs. Pour the oil mixture into a tall, thin container (such as a pint glass).Cut the baguette into 4 equal pieces. Slice each slice crosswise at 1/8-inch intervals, cutting 1/4-inch apart from the bottom of the bread. (Do not cut the bread completely.)Dip each slice of bread in the butter mixture, rolling it out slightly so that the bread is soaked. Place the bread on a baking sheet lined with aluminum foil. Bake in the preheated oven until lightly browned, 10 to 12 minutes; remove from the oven. Sprinkle evenly with the remaining 1 cup gorgonzola crumbs. Bake at 375 ° F until the cheese is melted, 3-4 minutes. Place on a cutting board or serving platter. Sprinkle with thyme leaves.