Preheat the oven to 350F. Melt butter, then add the garlic. cook for 2 minutes. Set aside once melted. In a food processor blend parsley and minced rosemary with a drizzle of olive oil and sea salt. Cut the bread on a diagonal into 2cm/1″ diamonds but do not cut all the way through the bread.
Combine the processed herbs with the butter/garlic, add white wine, and cook for 3 minutes. Remove from heat and add the cream cheese, combine all of the ingredients.
Use your fingers or a knife to pry open each crack and drizzle in the mixture. Slice the cheese into small squares and add into the bread.
Wrap with foil and bake for 15-20 minutes until the cheese has mostly melted, then unwrap and bake for an additional 5 minutes to make the bread have a more crusty texture. Serve immediately.