La Baguette Recipe

Slice and warm

Preheat oven to 350°F (175°C). Place the whole baguette on a cutting board and slice on a slight diagonal into 8 even pieces. Arrange the slices in a single layer on a rimmed baking sheet.

Optional — warm the bread: bake the slices for 5–7 minutes until just warmed through and slightly crisp at the edges. Remove from oven and keep warm.

Combine and emulsify

In a small bowl or jar, combine the extra-virgin olive oil, grated/minced garlic, chopped parsley, red wine vinegar, Dijon mustard, kosher salt, black pepper, and crushed red pepper flakes if using. Whisk vigorously (or shake in a closed jar) until slightly emulsified and well combined. Taste and adjust seasoning — add a pinch more salt or a few drops of vinegar if it needs brightness.

Let the mixture sit at room temperature for 5–10 minutes to allow the garlic and parsley to infuse the oil before serving.

Make the compound butter

Place softened butter in a small bowl. Add the finely chopped parsley, very finely minced garlic, lemon zest (if using), salt, and black pepper. Using a fork or small spatula, mash and stir until all ingredients are evenly distributed and the butter is smooth.

Taste and adjust seasoning. If the butter is too soft, chill briefly (5–10 minutes) to firm; if too firm, let sit at room temperature a few minutes before serving.

Transfer the warmed baguette slices to a shallow serving basket or platter.

Place the seasoned olive oil in a shallow dipping bowl or small ramekin. Spoon the parsley butter into a separate small bowl or present on a butter paddle. Alternatively, divide the butter into individual portions (about 3/4 tablespoon per slice) if preferred.

To eat: either dip bread directly into the seasoned olive oil, or spread a generous portion of parsley butter onto a slice and, if desired, drizzle a little of the seasoned olive oil on top. Serve immediately while bread is warm.

Leftovers: store leftover parsley butter in an airtight container in the refrigerator for up to 5 days. Keep leftover seasoned olive oil refrigerated and use within 3–4 days; allow to come to room temperature and stir before serving.