Get an amazing garlic bread recipe that is an easy and satisfying way to use parsley and leftover pesto. In just a few minutes, dinner feels super special.
Cut the baguette into 1/2-inch or so slices, but don’t cut all the way through the bread; the goal is for the slices to remain attached at the bottom. (Place chopsticks along the sides of the bread to prevent slicing all the way down.)
Use a brush to smear the pesto in between the slices, making sure to brush some of the pesto on both sides of each slice. Place the baguette on a large piece of foil, and pull the foil up around the sides of the bread, but not over the top — you want the top to be able to brown.
Bake for about 20 minutes until the bread is hot and the top is lightly browned and crusty. Serve hot.
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Notes
The best way to cut a baguette into slices without cutting all the way through the bread is to use chopsticks as a guide. Place one chopstick on each side of the bread. Cut the bread into slices, stopping when the knife hits the chopsticks.