I made a couple of baguettes today and just seeing them cooling on the counter

all golden and inviting started me craving garlic bread.

This should go together very well with something else I’m cooking up for supper today

and will make my bread-lovin’ Captain over the top happy to have some freshly baked bread

to dive into.

Since I seem to be on a compound butter kick,

I decided to throw together some parsely and garlic compound butter.


1/2 cup butter, at room (or boat) temperature – softened that is

3-4 tbsp chopped fresh parsley

3-4 garlic cloves smashed or pressed

Mix all together.

Place mixture on a piece of plastic wrap

and shape into a roll.

Refrigerate until it firms up,

then slice as needed.

For barbecue garlic bread,

make cuts in a baguette every 2 inches (not completely through but almost)

Place a slice of compound butter into each cut.

Loosely wrap bread in foil

and throw on the barbecue (low heat) for about 10 minutes

until butter has melted and bread is warmed.

Compound butter is also amazing

dotted on a grilled steak (Rosemary Lemon and Thyme)

on your crepes or morning toast (Sweet Citrus Butter)

or slip some under the skin of your next barbecued chicken (Thyme Rosemary and Garlic).


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