Preheat the oven to 375 F. In a small bowl, combine the butter, Parmesan, garlic, parsley, and salt.
Cut the baguette into½-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. One easy trick is to place a chopstick alongside each side of the bread before you slice into the bread, so that you'll be forced to stop when the knife hits the chopsticks. You can use the handles of wooden spoons for this as well.
Spread the 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.
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Notes
Be generous with the garlic butter: smear it on both sides of each slice of bread.
I like to wrap the bread in foil but leave the top of the foil open while baking it. It results in bread with a tender interior and bottom half and a crunchy top crust.