Ingredients
- A freshly baked baguette
- 125g butter, soften
- A small head of garlic
- A handful of fresh parsley
Directions
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Dice butter and allow it to soften.
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Peel garlic.
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Wash and dry freshly parsley with a paper towel. If you are using a food processor, cut the parsley in several sections before putting it into the food processor. If you are not using a food processor, finely chopped the parsley.
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Add parsley and garlic into the food processor.
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Process until really really fine.
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Add soften butter and process until well combine. If you have a small processor and wouldn’t fit all the soften butter, you can mix the processed parsley and garlic mixture with the butter in a bowl. Once the garlic herbed butter is all well-mixed, set aside.
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Slice the baguette in 3 sections.
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Place one of the three sections onto an aluminium foil. This is a personal preference but I double line it with a baking paper.
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Slice (leave the bottom bit intact so the baguette stays together) to your desired thickness. To make sure the thickness of each slice is consistent, I start slice in half, then half again on each half and so on. Repeat this step to remaining sections of the baguette..
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Slather garlic-herbed butter in between slices of the baguette.
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dividually wrap each section with aluminium foil (and baking paper) – see step 8.
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You can store these in the freezer until you’re to serve them. If you want to eat on the same day, unwrap the garlic bread and heat it in a preheated oven of 200 degrees C /392 degrees F for 10-15 minutes until warm through. To heat up a frozen garlic bread, bake in the oven, no need to unwrap, for 15 – 20 minutes until there’s no frozen center. Take it out from the oven, check if the centre is still frozen. If yes, return it to the oven, wrapped, for another 5 minutes or so; If not, unwrap the garlic bread and bake for another 5-10 minutes until the exterior becomes crispy.