Cons Poulos for The New York Times. You may bread with garlic butter once struggled with dry or greasy breads reeking of burned or raw garlic, but it’s time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves.
Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette. Cut deep slits into the baguette, 1-inch apart — don’t cut all the way through the loaf — and place the baguette on a large piece of foil.
Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Be the first to leave one. Get recipes, tips and offers in your inbox. Opt out or contact us anytime.
