Ingredients
- 12 tablespoonsunsalted butter
- 1 headgarlic, cloves separated and peeled
- 1 cupfreshly grated italian parmesan cheese
- 2 tablespoonsminced fresh parsley
- 2 teaspoonsgrated lemon zest
- ¼ teaspooncrushed red pepper flakes
- kosher salt and freshly ground black pepper
- 1crusty french baguette
- fleur de sel or sea salt
Directions
- 1
Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
- 2
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 teaspoons kosher salt, and 1/2 teaspoon black pepper.
- 3
Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don’t cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. 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.
- 4
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 fleur de sel, and serve warm.