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My Go-To Garlic Bread

Source of Recipe

From "Smitten Kitchen Every Day" by Deb Perelman


List of Ingredients

◦ 1 large (about 12 ounces), not *too* firm seeded baguette
◦ 8 tablespoons (4 ounces) unsalted butter, cut into chunks
◦ 4 medium garlic cloves, minced
◦ A few pinches of red pepper flakes, to taste
◦ � teaspoon coarse or kosher salt
◦ � teaspoon dried oregano (optional)
◦ ⅓ to � cup finely grated Parmesan or aged Pecorino Romano (optional)
◦ 1 tablespoon finely chopped herbs, such as parsley and chives


Recipe

Heat your oven's broiler. Line a large baking sheet with foil to limit the mess you make. Cut the baguette lengthwise and arrange the pieces cut side up in a pan. Put the butter, garlic, red pepper flakes, and the salt in a small saucepan and melt over medium-high heat, stirring, until the garlic is sizzling in the butter (but not browning). Remove from the heat and stir in the oregano, if using. Spoon evenly over the bread. Sprinkle the bread with Parmesan, if using, and broil until lightly browned�keeping a close watch on it and turning it as needed for even coloring.

Remove from the oven, sprinkle with parsley and chives, if using, and cut into segments.

❧ Do Ahead: We keep extras in foil in the fridge and rewarm them in the oven, but you know it's always best on the first day.