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Serves 4 – 6
Start by making your herby garlic butter. Press the garlic cloves through a garlic crusher into a small mixing bowl. Chop the butter into cubes and mix with the garlic. Add the chopped parsley, pinch of salt and pepper and mash again.
Cut the bread into 1cm slices but don't cut all the way down so you're left with a whole loaf.
Use a butter knife to carefully spread the butter in between the slices.
You won't use all the butter so this can be stored in the fridge for upto 2 weeks, put some on chicken before roasting or on steak after cooking.
Place a piece of tin foil on a baking sheet, carefully move the bread to the foil and scrunch the foil around it. Place in the oven and cook for around 10 – 15 minutes until golden and crunchy.