Roasted-garlic butter (not raw — that's the upgrade) on a split baguette, baked soft then broiled crisp, showered with parmesan and parsley.
1
🥖 Baguette ›
split lengthwise
1 head
🧄 Garlic ›
roasted 40 min until jammy
2 cloves
🧄 Garlic ›
raw, grated — for the bite
Mise en place
Before you start
Prep checklist
Baguette — split lengthwise
Garlic — roasted 40 min until jammy
Garlic — raw, grated — for the bite
Squeeze the roasted cloves into the butter with the raw garlic, parsley, and salt; mash into a paste.
💡
Roasted garlic brings the sweet depth, the one raw clove brings the garlic-bread bite. Both, not either.
Spread to the edges; bake face-up at 190°C for 10 minutes, then broil 1–2 to bronzed. Parmesan in the final minute.
Slice on the bias. Guard your portion.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
·
This is the side — pick a main.
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