Use a basic supermarket baguette to add crispy garlicy goodness and an instant upgrade to a modest meal.
1 Baguette or crusty long loaf of French or Italian style bread
100g butter, at room temperature
3 fat cloves of garlic, crushed
a handful of parsley, chopped
Beat the butter in a small bowl until soft and creamy. Stir in the crushed garlic and chopped parsley.
For crunchy café style garlic bread: slice the bread into lengths and split longwise. Spread generously with garlic butter, then refrigerate, with buttered sides together till required. Grill cut side up, till golden and crispy.
For crispy on top, soft inside, drippy down your chin garlic bread, pull apart type of garlic bread: Preheat oven to 210°C. Cut baguette into thirds. Place each third on a sheet of tin foil. Slice diagonal slices at regular intervals and smear inside the slices generously with garlic butter. Wrap the foil over the top and bake for 15-20 minutes then unwrap enough to expose the bread allowing it to crisp slightly, serve on a platter straight from the foil.
Garlic varies in intensity of flavour, Smell the garlic butter before you use it. If you can’t smell the garlic use more.