Garlic Baguette

INSTRUCTIONS

• 1
  First, preheat the oven to 190 °C.
• 2
  Cut about 1 cm off the top of both garlic bulbs, drizzle with 2 tablespoons of olive oil, wrap in aluminum foil, place on a baking sheet, and bake for 45–50 minutes at 195–200 °C.
• 3
  After baking, remove the baking sheet from the oven and let the garlic cool for at least 15 minutes to avoid burning yourself. Keep the oven running.
• 4
  Then prepare the garlic butter. Once the garlic is sufficiently cooled, squeeze it out of the skins into a small bowl and mash it with a fork. Mix in room temperature butter, finely chopped parsley, salt, and pepper. Peel the remaining 3 cloves of garlic, press them into the mixture, and mix everything very well.
• 5
  Prepare a baking sheet that can fit the baguette. Line the sheet with baking paper and carefully slice the baguette into 2–3 cm thick slices, ensuring it stays together – stop slicing 0.5–1 cm from the bottom of the baguette. Layer the garlic butter into each cut, and if any remains, spread it on top of the baguette.
• 6
  Place the prepared baguette on the baking sheet and bake for 10–12 minutes at 185–190 °C.
• 7
  After baking, you can serve.

TIP

• 1
  If you want to speed up the preparation of the baguette, you can skip baking the garlic. In that case, increase the amount of butter by 10–20 g and add 1–2 more cloves of fresh garlic. – If it's wild garlic season, you can make pesto from it, which can then be mixed with butter (40 g of butter and 25 g of pesto). You can then spread the baguette and bake it in the same way as described in the recipe instructions.