Fresh garlic and chopped parsley get whipped right into softened butter, then spread edge-to-edge across a split baguette for maximum flavor in every bite. A few minutes under the broiler is all it takes to turn the surface golden, bubbling, and just crisp at the edges, while the inside stays warm and pillowy. A scatter of grated Parmesan on top adds a savory, toasty finish before it hits the heat. Slice it up with a serrated knife and serve immediately while it's warm — this one comes together fast enough for a weeknight side but feels special enough for company. It's a straightforward, satisfying option to keep in your added salt–conscious rotation, letting real garlic and herbs do all the work.
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Position an oven rack about 6 inches from the broiler element and preheat the broiler to high.
In a small bowl, combine the softened butter, minced garlic, parsley, salt, and pepper, and stir until evenly mixed.
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