Warm Tribeca Oven Café Classic loaf in a 385°F oven for 12 minutes.
Take the loaf out of oven and let sit for 15 minutes to cool enough to handle. While the loaf is cooling off, make the garlic and herb drizzle.
In a small sauce pan add 2 tablespoons of extra virgin olive oil and 1 tablespoon of unsalted butter. Heat ingredients until the butter is melted.
While the extra virgin olive oil and butter are still hot, whisk in 1 tablespoon of Dijon mustard, 2 cloves of minced garlic, 1.5 teaspoons of fine lemon zest, 1 tablespoon of chopped fresh Italian parsley, 1 tablespoon of chopped fresh oregano and 1 teaspoon of freshly ground black pepper.
After the ingredients have been combined, take the sauce pan off of the heat and let stand for 10 minutes to cool.
Once the mixture has cooled, continuously and slowly whisk in 2 tablespoons of freshly squeezed lemon juice to emulsify the mixture.
Slice Tribeca Oven Café Classic loaf into 1 – 2 inch slices and drizzle mixture over the slices of bread.
Garnish with grated Parmesan cheese, flake salt to taste and crushed red pepper flakes (if you want to add some heat). Enjoy immediately.