1 Baguette (see notes)
2oz / 60g / 4 tbsp Unsalted Butter
2 small Bulbs of Garlic
1 tbsp Fresh Parsley, finely diced
1 tbsp Olive Oil, plus extra for roasting garlic
Salt & Black Pepper
Foil for baking
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Slice the tips of your garlic bulbs to expose the cloves. Drizzle with a little olive oil, wrap in foil then pop in the oven at 180c/350f for 45mins until dark golden and caramelized.
Squeeze out roasted garlic into a bowl and mash with a pinch salt until smooth. Stir in your butter, olive oil, parsley and a pinch of black pepper. Once smooth, place to one side.
Grab your baguette and slice into 3/4" wedges, ensuring you don't slice all the way through. Evenly spread your butter down each slit, then wrap in foil and bake for 10mins at 180c/350f.
Take out the oven and unwrap into a boat shape. This will expose the bread whilst catching any butter that melts out. Pop back in the oven for another 10mins or until your desired texture.