Ripped Baguette with Garlic-Parsley Butter

Not particularly diet-friendly ... but yummy just the same! This Ripped baguette with Garlic-Parsley Butter from Tyler Florence goes great an Italian dinner or with a steak on the grill. It's one of those recipes that you can make in advance, wrap in foil and put it in the fridge until you are ready to throw it into the oven or on the grill. It comes out perfectly every time ... except of course, if you forget to take it out of the oven, which I did with the second loaf last night. Luckily I discovered my mistake before the smoke alarms went off ... but just barely!

Hopefully these entries will keep making it to the blog. We're having some computer problems here. Have I mentioned my strong dislike of Wild Blue lately? Don't even get me started. And I thought satellite internet was gonna be great. Grrrr!



Ripped Baguette with Garlic-Parsley Butter
Recipe by Tyler Florence


5 tablespoons butter, at room temperature
1 garlic cloves, minced (1 to 2)
2 tablespoons chopped fresh parsley leaves
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1 baguette

Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper.
Preheat the oven to 400 degrees F.

Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.