Set the temperature of the oven to 175ºC (325ºF/ gas mark 3.5).
 Spoon the butter into a small bowl.
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Place some of the garlic cloves into the crusher, squeeze the handle tightly down and scrape off the crushed garlic into the bowl. Continue this process until all the garlic has been crushed.
Pour in the parsley. Season with salt and pepper and stir well.
 Place the baguette onto the chopping board and cut across diagonally, into 2-3cm (3/4 inch to an inch) slices, without cutting completely through the bread.
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Create a gap between the slices.
Add a dollop of the garlic butter, and smooth it down with the butter knife.
Finally, spread any remaining butter over the top of the baguette.
 Unroll the aluminum foil and tear off a large enough piece to wrap the baguette. Place the garlic bread into the center of the foil.
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Wrap up the garlic bread. Seal the ends well.
 Place the baguette into the center of the oven and bake for ten minutes. Turn it over, bake for a further 10 minutes. Remove it after the time is up.
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, Unwrap the garlic bread, cut the rest of the way through the slices, and serve
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Preheat the oven.
Make the garlic butter.
Slice and fill.
Wrap in foil.
Bake.
Serve.
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