The Hirshon Ultimate Garlic Bread

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5 from 1 review

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1 large baguette (about 12 oz.), sliced lengthwise
5 tbsp. unsalted butter, softened
2 tbsp. Greek olive oil
1 1/2 tsp. Smoked red Bukovo chile flakes from Daphnis and Chloe (preferred) or a mix of 1/2 tsp. smoked paprika and 1 tsp. red flakes
3/4 tbsp. chopped fresh oregano or 1 tsp. dried Greek oregano from Taygetus from Daphnis and Chloe
4 cloves garlic, smashed into a paste
1 tsp. garlic powder
1/2 tsp. black garlic powder – if unavailable, skip or use regular garlic powder as you see fit
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated parmesan
For garnish:
1 tbsp. finely chopped chives
1 tbsp. finely chopped parsley
1 tbsp. finely-crushed Wild Thyme flowers (preferred) from Daphnis and Chloe or finely chopped fresh thyme

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Heat oven broiler. Place baguette cut side up on a foil-lined baking sheet.
Combine butter, oil, chile flakes, oregano, garlic, garlic powders, salt, and pepper in a food processor; spread evenly over cut sides of baguette and sprinkle with parmesan.
Bake until golden and slightly crisp, 2–3 minutes. Sprinkle with chives, crumbled thyme flowers and parsley; cut into 2″ pieces.