I believe crunchy bread is superior to non-crunchy bread. I mean, I do toast all of my bread, after all. And in this recipe, bread gets baked, then doused in a crunchy, nutty garlic butter, then baked again, which makes it the ultimate superior bread in my book. It’s what I like to call, science.

Watch the video how-to here.

INGREDIENTS:

1 baguette, or bread of choice

8 oz. (2 sticks) butter, soft

1 head garlic

1 tbsp. olive oil

1/3 cup parmesan cheese, grated

1/4 cup parsley, finely chopped

1/4 cup almonds, finely chopped

1 tsp. salt

2 tbsp. red pepper flakes (optional)

DIRECTIONS:

Preheat oven to 400ºF/205ºC.

Roast the garlic: cut stem-top off garlic head, exposing all garlic cloves. Drizzle with olive oil and cover completely with foil. Bake for 30 minutes, or until garlic is browned and fragrant.

Prebake the bread: Cut baguette (or bread of choice) in half, lengthwise. Place on a rimmed baking sheet, and bake in oven for 5 minutes. Remove from oven and set aside to cool slightly once done.

Make garlic butter: Once garlic head is finished roasting, remove all cloves by either squeezing them out or scooping them out with a spoon. In a medium bowl, mash together garlic cloves, butter, parsley, almonds, parmesan cheese, salt & red pepper flakes (if using) until well combined.

Assemble & bake: Spread garlic butter over prebaked baguette halves to completely cover the halves. Bake in oven for 15 minutes, or until golden, crispy, and crunchy.

eat as: a side with your favorite dinner combination. mine is roasted chicken and a salad of romaine and mixed greens with balsamic vinaigrette.

diet: vegetarian.

store: in the fridge for up to 3 days (if it lasts that long).