Ripped Baguette with Garlic-Parsley Butter (Tyler Florence) Recipe
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Directions:
- Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper.
- Preheat the oven to 400 degrees F.
- Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.05 Kcal (863 kJ) | ||
| Calories from fat | 167.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.58g | 29% | |
|---|---|---|---|
| Cholesterol | 38.16mg | 13% | |
| Sodium | 99.26mg | 4% | |
| Potassium | 38.64mg | 1% | |
| Total Carbs | 8.8g | 3% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 1.74g | 3% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 507.51 Kcal (2125 kJ) | ||
| Calories from fat | 411.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.77g | 29% | |
|---|---|---|---|
| Cholesterol | 94mg | 13% | |
| Sodium | 244.49mg | 4% | |
| Potassium | 95.16mg | 1% | |
| Total Carbs | 21.67g | 3% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 1.38g | 2% | |
| Protein | 4.29g | 3% | |
| Vitamin C | 8.1mg | 6% | |
| Vitamin A | 0.4mg | 6% | |
| Iron | 0.4mg | 1% | |
| Calcium | 23.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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