INGREDIENTS:

2 Garlic cloves
1/4 ts Salt; or to taste
2 tb Unsalted butter; softened
-slightly
1/4 c Olive oil
1 tb Minced fresh parsley leaves
1 Twelve-inch whole-wheat
-baguette
1 Twelve-inch white baguette

DIRECTIONS:

In a small food processor or a blender puree the garlic with the salt, the
butter, and the oil until the mixture is smooth, transfer the mixture to a
small bowl, and stir in the parsley. Cut each baguette crosswise with a
serrated knife into 1-inch sections without cutting all the way through to
the bottom, spread some of the garlic mixture in each cut, and spread the
remaining mixture on the tops of the baguettes.
Wrap each baguette loosely in foil and bake the bread in a preheated 375
degree oven for 10 minutes. Open the foil to expose the tops of the
baguettes and bake the bread for 5 minutes more, or until it is hot and
crusty.
This recipe yields 2 loaves

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