• 1 pre-cooked baguette
  • 1 small bunch of parsley
  • 2 cloves garlic
  • 125 g of salted butter


  1. Peel the garlic cloves. Wash, dry and shred the parsley. Mix the parsley finely with the butter and garlic. Cut the baguette in half lengthwise. Spread both sides generously with the parsley butter. Close the baguette, wrap it in film and refrigerate it for 1 hour.

  2. Preheat the oven to 180°/th. 6. Cut the baguette into 1 cm slices and place them on a baking tray lined with parchment paper. Tighten the slices tightly against each other so that they do not dry out. Bake for 20 minutes or until the baguette is golden brown. Serve hot, as an aperitif.

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