Pão de Alho

Ingredients

• 1baguette
• 4 clovesgarlic
• 80 gbutter
• parsley — chopped
• cheese — optional
• to tastefine sea salt

Method

1. Begin by preparing all components for the Pão de Alho. Slice the baguette into thick slices, about 2 cm each, ensuring they are not cut all the way through so the loaf stays intact. Peel and finely mince 4 cloves of garlic. Chop a handful of parsley finely, enough to yield about 2 tablespoons.
2. In a small saucepan over low heat, melt 80 g of butter gently, taking care not to let it brown. Once melted, add the minced garlic to the butter, stirring continuously for about 2 minutes until the garlic becomes fragrant and slightly golden. This step infuses the butter with garlic flavor, which is essential for the dish.
3. Remove the saucepan from the heat and stir in the chopped parsley. The residual heat will slightly wilt the parsley, releasing its aroma without cooking it fully, which preserves its fresh flavor. If desired, add a small amount of grated cheese to the mixture, stirring until it melts smoothly into the butter.
4. Place the baguette on a baking sheet lined with parchment paper. Using a pastry brush or a spoon, generously spread the garlic butter mixture between each slice and over the top of the baguette, ensuring each piece is well-coated. This ensures every bite is flavorful and moist.
5. Preheat your oven to 180°C (350°F). Once heated, place the baking sheet with the baguette in the oven. Bake for about 10-15 minutes, or until the bread is golden brown and crispy on the edges, and the cheese, if used, is bubbly and slightly browned.
6. Remove the Pão de Alho from the oven and immediately sprinkle with fine sea salt to taste. The salt enhances the flavors of the garlic and butter, making the dish irresistibly savory. Serve the Pão de Alho hot, encouraging everyone to pull apart the slices and enjoy the shared experience.