Ingredients
1 ACE Bakery Baguette
generous 1/3 lb. (150 g) salted butter, softened
4 to 6 large garlic cloves, peeled and finely minced
½ cup (120 mL) old white cheddar or Parmigiano Reggiano
3 Tbsp. (45 mL) minced fresh Italian parsley, basil or marjoram or a mixture of all three

Instructions
Preheat the oven broiler.

Slice the baguette horizontally into two halves.

In a medium-sized bowl, mix garlic into the softened butter with a fork until the garlic is well blended.

Spread a thin but generous layer of the butter over both cut sides of the baguette.

Place the baguette halves on a cookie sheet buttered sides up.

Place the cookie sheet about 3 inches (7.5 cm) from the broiling element and broil until the bread is a pale golden-brown in colour.

Remove the baguettes from the oven and sprinkle with a fine layer of cheese (about ½ cup/120 mL).

Return the baguettes under the broiler. Broil until the cheese is melted and the top is crispy; keep an eye on the baguettes to ensure they don't burn during this step.

Remove from the oven and sprinkle with fresh herbs if you wish.

Slice the baguettes into pieces and serve while still warm.

You will have leftover garlic butter, cheese and herbs which can be mixed together to make a luxurious butter to top steaks. Spoon this butter mixture in a line onto a piece of tin foil. Use the foil to roll the butter into a long log shape. Refrigerate or freeze until hard before cutting into 3/8-inch (.9-cm) slices. Serve disks of butter on warm steaks.

This recipe is from Linda Haynes.


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