Preheat the oven to 400°. 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, then 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 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. See above 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.