Ingredients

Preparation

Preheat oven to 300°F.

Slice the baguette lengthwise in two.

Combine the butter, fleur de sel, minced fresh garlic, basil, garlic and onion powder, lemon zest, marjoram leaves and red chili flakes in a mini food processor. Pulse until the texture is spreadable and creamy.

Generously spread the spiced-flavored butter on the baguette. Sprinkle the parmesan powder. Place on a greased baking sheet.

Bake for 10 minutes. Broil the bread for another 2 minutes until the parmesan is golden.

I served the garlicky goodness with a warm tarragon sweet potato roast bell pepper soup. There was none left.

Mission accomplished!

Tips

Baguettes are best on the day they're made. It's best to store your baguettes in a linen / cotton or paper bag. Do not store in a plastic bag, it'll lose all its crunch. Also, do not store next to a heating source becase it'll get the bread hard.

You can also make bread crumbs that I use for my mac & cheese or croutons for soups and salads.

I finely chop a chunk of parmesan and place the morsels in a mini food processor to obtain parseman powder.