Preheat the oven to 400 F. If you’ve made the salsa verde already, either stir in the minced garlic or pulse it into the salsa verde in a food processor. If you’re making the salsa verde from scratch, when you place the parsley, scallions, thyme, capers, and lemon juice and zest into a food processor, also add the garlic and pulse until chopped and well combined, then finish the recipe.
Cut the baguette into ½-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. (See above or the video for details about using chopsticks along the sides of the bread to prevent slicing all the way down.)
Use a brush to smear the salsa verde in between the slices, making sure to brush some of the salsa 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.
Video
Notes
A little hack for cutting the baguette into ½-inch or so slices without cutting all the way though the bread is to use chopsticks as a guide and a block. Place one chopsticks one each side of the bread, right up against the base. Cut the bread into slices, and stop when the knife hits the chopsticks.