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1
Position a rack in the center of the oven and preheat to 450 degrees F.
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2
Combine the butter, garlic cloves, Parmesan and parsley in a food processor and blend until the mixture is very finely textured and a bright green color (the brighter green, the better).
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3
With a knife, cut slices into the tops of the baguettes roughly 1-1 1/2 inches between each slice.
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4
Do not go all the way down or the bread will fall apart or slice in half.
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5
Use a small spoon or spatula to swipe a generous dollop of the parsley-garlic mixture in each slice.
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6
Tear off 2 sheets of Reynolds Wrap Aluminum Foil per baguette, ensuring the foil is longer than the length of the baguette (12x18 inches); place the baguette on the sheets of foil.
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7
Bring up foil sides.
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8
Double fold top and ends to seal packet, leaving room for heat circulation inside.
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9
Close up the ends nice and tight.
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10
Bake for 10-15 minutes.
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11
Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packetThe bottom and top should be crisp; if not, open up the foil and bake for a few more minutes.
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12
Sprinkle a bit more salt on the top and serve while still hot, crispy and steamy.
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13
Call Out The parsley-garlic-butter mixture freezes well, so feel free to make a large batch, put in small containers and pop in freezer to use at a later date.
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14
This mixture also goes well over boiled potatoes.
