← Nouns Cooking · American

Ingredients

• 1 French loaf or large baguette (about 450 g)
• 115 g Butter, softened
• 5 cloves Garlic, finely minced
• ½ tsp Garlic powder
• ¼ tsp Salt
• 2 tbsp Parsley, finely chopped
• 40 g Parmesan, finely grated (optional)

Method

1. Heat the oven to 200°C (180°C fan, 400°F) and line a baking tray with foil.
2. Mash the butter, garlic, garlic powder, salt, parsley and Parmesan together in a bowl until evenly mixed.
3. Slice the loaf in half lengthwise and spread the cut sides thickly with the garlic butter, right to the edges.
4. Bake cut side up for 10–12 min, until the edges are golden and crisp. For extra colour, slide it under a hot grill for 1–2 min, watching closely so it doesn’t burn.
5. Cut into thick slices and serve warm.

Tips

• Make the garlic butter ahead; it keeps for a week in the fridge or months in the freezer.
• Traditional Parmesan uses animal rennet; choose a vegetarian hard cheese if needed.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper BBC Good Food