Famed cook, Nigel Slater, generously discloses his refreshingly simple garlic bread recipe that magically transforms few elements into a mouthwatering side dish. This culinary creation involves mashing minced garlic, flat-leaf Italian parsley, and fresh grated Parmesan cheese into butter at room temperature. The concoction is then thickly spread over a bought baguette and baked. The outcome is a delightful garlic saturated bread retaining a scrumptious, cheese encrusted crisp exterior.

Although any whole loaf of white bread may substitute where necessary, Slater believes a soft, airy bread will perfectly retain and distribute the garlic butter blend, while also ensuring a crispy, chewy finish. A good quality baguette typically satisfies these criteria, though the technique can be applied on a French or Italian bread roll, or perhaps a crusty ciabatta for a more solid feel.

The parmesan rind, while tough and difficult to grate, should be reserved and not discarded. This considerably overlooked part of the cheese can be sparingly used in broths or soups to add an extra layer of savory flavor. Additionally, unsalted butter is the preferred choice to keep control over the seasoning.

The recipe calls for: • 6 tablespoons unsalted butter (at room temperature) • 1 cup coarsely chopped flat-leaf parsley • 1/2 cup freshly grated Parmesan cheese • 3 garlic cloves (minced) • Salt and freshly ground pepper • 1 baguette

Start by preheating the oven to 425°F. In a small bowl, mash the butter until creamy, add the parsley, Parmesan cheese, and garlic, seasoning with salt and pepper to taste. Slice the baguette crosswise 3/4 inch thick without slicing all the way through. Generously spread the butter mix inside each cut and loosely wrap the bread in foil. Bake in the middle of the oven for 20 minutes. Remove the foil and bake for an additional 5 minutes until the top is golden and crisp. Always serve hot for the best taste experience.