This is "bread & butter" in a dynamic fashion!! Notice that it requires two exclamation marks? It gets most of its charisma from the zesty, garlic-herb butter. Which, by the way, is good on just about anything. Most likely, you won't use the entire stick of butter on one loaf of bread, but I wouldn't judge you if you did. Any leftover butter can be stored in the fridge and used on grilled shrimp, in scrambled eggs, smothered on pita, tossed in noodles, drizzled on a steak or licked off of your fingers, I don't care...
- 1 soft french baguette
- 1 stick of butter, softened
- 1 clove garlic, super-minced
- 4 tsp fresh herbs- basil, flat leaf parsley, chives (or scallions), super-minced
- a couple dashes of white pepper
In a small bowl mix soft butter with the rest of your ingredients. Even if you're using salted butter, you'll want to gradually add salt. Salt makes the garlic bread come to life. Now taste it. Is it perfect?
Preheat the oven to 350 degrees. With a serrated knife, cut the bread diagonally into slices. Don't cut it all of the way through, so that the baguette remains intact.
Butter both sides of each piece. Wrap the bread in tin foil, leaving the top exposed.
Bake for 8-10 minutes or until the top is golden and crusty and the insides are still soft and warm.
Now serve it and be the most popular person at the table!!