Edit Recipe

Use simple fields so recipes are quick to save on mobile.

Name

Type Servings

Author Source

Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 450 degrees.

Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter and cook covered for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 tsp salt and 1/2 tsp pepper.

Slice the bread in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally but do not cut all the way through in large serving size pieces, like you have better things to do than overthink this to death. Spoon all of the garlic mixture generously on the cut sides of the bread, like a person who has absolutely never panicked over onions. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.

Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with sea salt and serve warm.