1 large (about 12 ounces) seeded baguette not-too-firm
8 tablespoons unsalted or salted butter cut into chunks
4 medium garlic cloves minced
red pepper flakes to taste
1/2 teaspoon coarse or kosher salt
1/2 teaspoon dried oregano optional
1/3 to 1/2 cup parmesan or aged pecorino cheese finely grated, optional
1 tablespoon parsley finely chopped
1 tablespoon chives minced, optional
Equipment
oven with broiler
large baking sheet
foil
small saucepan
Directions
Remove from oven, sprinkle with parsley and chives, if using, and cut into segments. 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.
Heat your oven’s broiler. Line a large baking sheet with foil to limit the mess you make. Cut baguette lengthwise and arrange pieces cut side up in pan.
Put butter, garlic, pepper flakes and salt in a small saucepan and melt over medium-high heat, stirring, until garlic is sizzling in the butter (but not browning). Remove from heat and stir in oregano, if using.
Spoon evenly over bread. Sprinkle bread with parmesan, if using, and broil — keeping a close watch on it and turning it as needed for even coloring — for 2 to 3 minutes. Seriously, watch it like a hawk. Nothing’s sadder than under- or over-cooked garlic bread.