Preheat the oven to 180°C / 350–375°F / Gas Mark 4–5.

In a small bowl, combine the softened butter, minced garlic, dried basil, parsley and oregano. Mix until it becomes a smooth, spreadable paste.

Lay two tortillas flat on a board. Spread an even layer of the garlic butter over each tortilla.

Sprinkle mozzarella over the top, then add the second cheese.

To make a double-layer tortilla garlic bread, prepare a third tortilla the same way and stack it on top of another cheese-covered tortilla.

Place both the single and double-layer tortillas on a baking sheet.

Bake for about 10 minutes for the single layer, or until the cheese is melted and the edges crisp. The double layer will need around 5 extra minutes.

Remove from the oven and let sit for one minute so the cheese can settle.

Slice into wedges and top with fresh basil leaves if desired. Serve warm.