This is a classic recipe that must be a part of your repertoire. It smells divine and has the perfect combination of moist, crunch, garlic, and spice. Dunk it in any of the winter soups or along side some spaghetti.
1 large baguette (about 12 oz.), sliced lengthwise
6 tablespoons unsalted margarine or butter, softened
1 tablespoon olive oil
1 teaspoon crushed red chile flakes (this is a bit spicy so use less if you do not like a lot of heat)
1 teaspoon dried oregano
4 cloves garlic, smashed into a paste
Kosher salt and freshly ground black pepper, to taste
⅓ cup grated parmesan (OMIT if making it pareve)
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
Heat oven broiler. Place baguette cut side up on a foil-lined baking sheet. Stir margarine/butter, oil, chile flakes, oregano, garlic, salt, and pepper in a bowl; spread evenly over cut sides of baguette and sprinkle with parmesan (if using). Bake until golden and slightly crisp, 2–3 minutes. Sprinkle with chives and parsley; cut into 2″ pieces.