Garlic bread

• 1 store-bought baguettesplit lengthwise
• 60 g unsalted buttersoftened to room temperature
• 4 garlic clovesminced or pressed
• 2 tbs fresh flat-leaf parsleyfinely chopped
• ¼ tsp kosher salt
• ¼ tsp black pepperfreshly ground

1. 1

   Position your oven rack about 15cm (6 inches) from the broiler element and set the broiler to high. Line a sheet pan with foil.

   Tip: Getting the rack height right is key — too close and the bread burns before crisping, too far and it just dries out.

2. 2

   In a small bowl, mix the softened butter, minced garlic, parsley, salt, and black pepper until evenly combined.

   Tip: Butter must be genuinely soft or it'll tear the bread instead of spreading smoothly. If it's cold, microwave in 5-second bursts.

3. 3

   Place both baguette halves cut-side up on the prepared sheet pan. Spread the garlic butter generously and evenly across both halves, going all the way to the edges.

4. 4

   Slide the pan under the broiler and cook for 3-5 minutes, watching closely, until the edges are deep golden and the surface is bubbling and starting to crisp. Pull it out the moment you see the edges going dark.

   Tip: Every broiler runs differently — check at 3 minutes and don't walk away. The difference between golden and burnt is about 30 seconds.

5. 5

   Let the bread cool for 1 minute, then slice each half into portions and serve immediately.

   Tip: Garlic bread is best straight from the oven. If you have leftovers, store wrapped in foil at room temperature and reheat in a 180°C (350°F) oven for 5 minutes to revive the crunch.

• sheet pan (half-sheet (18x13 inch))
• mixing bowl (small)
• knife
• cutting board

Per serving

Nutritional values are estimates only.