Soften the butter by microwaving it briefly or leaving it out for a while. Combine with the grated garlic and finely chopped parsley.
Make deep cuts in the baguette in 2 cm increments (but don't slice all the way through). Spread the Step 1 butter generously between the slices.
Bake in a oven (500 W) until lightly browned. Be careful not to let it burn!
Storing: Wrap the sliced baguette from Step 2 tightly in plastic wrap, and freeze. Let it defrost at room temperature, and spread with the butter mixture and bake.
You can use 2 tablespoons of olive oil instead of butter. Add 2 small pinches of salt in that case. Drizzle the oil on the bread so that it sinks in. The oil version is lighter than the buttered version.
Story Behind this Recipe
I came up with a very simple ratio of ingredients.
If your main dish is an oven-cooked one...you can bake this along with that in the corner of the baking tray. If you do that, wrap the bread slices in aluminum foil.