Garlic Baguette

INSTRUCTIONS

• 1
  First, preheat the oven to 190 °C.
• 2
  Cut off about 1 cm from the top of both garlic heads, 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. Leave the oven on.
• 4
  Then prepare the garlic butter. Once the garlic is cool enough, squeeze it out of its skins with your fingers 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 rest of the ingredients, and mix everything very well.
• 5
  Prepare a baking sheet that can fit the baguette. Line the baking sheet with parchment paper and carefully slice the baguette with a knife into 2–3 cm thick rounds, making sure it still holds together – so stop slicing 0.5–1 cm from the bottom of the baguette. Then layer the garlic butter into each cut, and if any is left, spread it over the top of the baguette.
• 6
  Place the prepared baguette on the baking sheet and bake for 10–12 minutes at 185–190 °C.
• 7
  Serve after baking.

TIP

• 1
  If you want to speed up the preparation of the baguette, you can omit 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 butter and 25 g pesto). You can then spread it on the baguette and bake it in the same way as described in the recipe instructions.