Using my French Baguette recipe, make two long baguette loaves.

Once the loaves have cooled, split the loaves down the middle length wise.

In a hot pan coated with olive oil, lightly sauté the garlic. Stir it every so often – you don’t want to burn the garlic. Once the edges just start to brown it is time to get it out of the hot pan and onto a cutting board. The idea is to soften the garlic a bit, add a bit of sweetness, and take off a bit of the “harshness” of the garlic. But once it starts to brown beyond the edges it starts to burn and the flavor is not desirable at that point. Taking it out of the pan once cooked enough will stop the cooking process.

Now turn the garlic into a paste by running a knife through it to finely mince it. Then turn the knife blade on it’s side to smash the garlic. Repeat this a few times until it is mashed into a paste. You can press down firmly on the garlic and slide the knife over it to really mash it up.

In a mixing bowl, combine the garlic, butter, olive oil, italian seasoning and onion salt.

Spread the butter mixture on the inside surfaces of each of the loaves of bread. Be generous – the bread will soak it up as it melts.

Stack the top half of the loaf back on top of the bottom half making a complete loaf again.

Wrap each of the loaves in tinfoil ensuring you create a good seal at the edges.

Bake in an oven at 350°F oven for 15 minutes.

Unwrap from the tinfoil and using a towel or oven mitt to hold the loaves, cut into 2 inch wide strips, keeping the top and bottoms together. Place in a bread basket wrapped in a towel and serve!