Ingredients
2
tbsp (1/4 stick) butter, room temperature
2
tbsp chopped fresh rosemary
6
tbsp olive oil (preferably extra-virgin)
1
1/4 cups grated Parmesan cheese (about 3 1/2 ounces)
5
large garlic cloves, minced
1
baguette, halved lengthwise, then crosswise (4 pieces total), each piece diagonally scored 3/4 inch deep at 1 1/2-inch intervals
Directions
1.
Blend butter and rosemary in processor. Gradually add oil and process until incorporated. Mix in Parmesan cheese. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in garlic. Prepare barbecue (medium-high heat) or preheat oven to 400°F. Spread cheese mixture over cut sides of bread.
2.
If grilling, wrap each piece of bread loosely in foil. Grill in foil until bread is crusty and golden, about 8 minutes. If baking, place bread cut side up on baking sheet. Bake until bread is crisp and golden around edges, about 10 minutes. Serve bread warm.
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