Crispy on the edges, buttery in the middle, and loaded with garlicky, herby flavor. Our Garlic & Shallot butter does all the heavy lifting for the ultimate side to pasta night, soup season, or your next dinner party.
WHAT DO I NEED?
1 large French baguette or Italian loaf
½ cup Garlic & Shallot butter, very soft and spreadable
½ cup freshly grated Parmesan cheese
2 tbsp fresh parsley, finely chopped
¼ tsp red pepper flakes (optional)
Flaky sea salt, to finish
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the baguette in half lengthwise. For extra-crispy edges and easy serving, cut each half into a few smaller pieces.
Generously spread the Garlic & Shallot butter across the cut sides of the bread, making sure to reach all the way to the edges.
Sprinkle the grated Parmesan evenly over the buttered bread. Add red pepper flakes if you like a little heat.
Place cut-side up on the baking sheet and bake for 10–12 minutes, until the butter is melted and the edges begin to crisp.
Switch to broil for 1–2 minutes, watching closely, until the Parmesan is golden and bubbly.
Sprinkle with fresh parsley and a pinch of flaky sea salt. Slice and serve warm while the centers are buttery and the edges are crisp.
