Patio Daddio BBQ - Musings of barbecue, cooking, and life -- served hot, fresh and saucy

This bread is as comfortable alongside a nice grilled steak as it is with a plate of pasta, or even just a salad. You can even grill it (after it bakes) for a little more rustic flavor.

The recipe makes much more than you will need for a loaf of bread, but it keeps well, and it can be used for all manner of other things. For example, you could drop a tablespoon on top of a steak just off the grill, or melt it on top of some nice roast chicken. Shoot, you could even use it to make some killer butter garlic noodles, or homemade croutons. You're feelin' me, right?

Ingredients
1 Par-baked (take-n-bake) 12 oz French baguette
1/2 cup Parmesan cheese, grated
8 oz Whipped butter
1 Tbsp Olive oil, extra virgin
1 Tbsp Honey
1 Tbsp Garlic, minced
1 Tbsp Dried parsley
2 tsp McCormick Grill Mates® Montreal Chicken Seasoning
1 tsp Balsamic vinegar
Dash Ground cayenne

Preheat your oven to 400º.

Put three or four tablespoons of the butter in a small sauce pan over medium heat.

When the butter is melted, add the oil, garlic, parsley, Montreal Chicken seasoning, and cayenne to the pan.

Cook the mixture for about three minutes, stirring frequently.

Remove the pan from the heat, add the honey and vinegar, and mix well.

Combine the rest of the butter and the pan ingredients in a small mixing bowl.

Add the cheese to the bowl, mix well, cover and refrigerate.

Slice off about half an inch of the baguette, lengthwise.

Smear the cut side of the baguette well with the butter mixture.

Bake the baguette per the package instructions (typically 6-8 minutes).

Turn the oven to broil for a couple of minutes to brown the top nicely.

Caution: Watch it very closely, as it can burn very quickly.

Remove the bread from the oven.

Slice, serve, and enjoy!