Preheat the oven to 375°. In a small bowl, combine the butter, Ranch seasoning mix, garlic and parsley.

Cut the baguette into 1/2-inch or so slices, but don’t cut all the way though the bread; the goal is for the slices to remain attached at the bottom.  One easy way to keep yourself from cutting through the bread is to place a chopstick alongside each side of the bread and slice the bread stopping when the knife hits the chopsticks. You can use the handles of wooden spoons as well.

Spread the Ranch garlic butter on each side of all of the slices of the bread, trying to keep the bread attached at the bottom.

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 15 to 20 minutes until the bread is hot and the top is lightly browned and crusty. Serve hot.