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Ripped Baguette with Garlic-Parsley Butter Recipe

Ripped Baguette with Garlic-Parsley Butter

Tyler Florence

Recipe courtesy Tyler Florence

Show: How To Boil WaterEpisode: Pasta Like a Pro

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 1-10 of 21

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  • on May 25, 2012

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    AMAZING!!! I make this quite often now...I try to make a bit extra; I lightly coat the top of the bread and always have a bit left over for those who wish to add more! EXCELLENT!!

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  • on April 20, 2012

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    DELICIOUS! I did the recipe with "Le Petit Francais" baguettes and it was so delicious!!

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  • on November 30, 2011

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    Yummy and so easy to make!

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  • on April 18, 2011

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    Delicious! Much better than frozen garlic bread, and very easy. Great way to make good use of day (or couple of days old baguette.

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  • on May 14, 2009

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    I made the garlic butter recipe and took the uncooked sliced baguette to a church social. It was the hit of the italian-style dinner. I was approached for the recipe by several guests. I definitely will pass this along!

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  • on January 19, 2009

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    I have made this three time now and I am trying to post on most of the recipes that I have made because people have been kind enough to share their advice. This bread ROCKS!!!

    Two things I would recommend:

    1- Use that tubed parsely or make sure you get yours to be very, very, very fine.

    2- I added more garlic, but the best results have been to DOUBLE the recipe. Do that, give it plenty of time to cook, and there won't be a dry piece of bread in the loaf.

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  • on March 02, 2007

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    i tried the baguette garlic bread and although it was very tasty i thought it wouldve been alot easier just to buy a garlic bread from the store like peppridge farm. the thing i did like was the baguette crunchy on the outside and chewy on the inside

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  • on April 24, 2006

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    This is such an easy recipe and so good!

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  • on April 20, 2006

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    My family won't eat anything else with pasta now.

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  • on January 30, 2005

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    My bagette was too hard! But it was that way to start with. :

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