Preheat the oven to 190°C. Cut off the tops of the two garlic bulbs to expose the cloves. Place the garlic on a piece of aluminum foil, drizzle with 1 tbsp of olive oil, and sprinkle with 1/2 tsp of sea salt and 1/2 tsp of black pepper. Wrap the garlic tightly in the foil and place it in the preheated oven. Roast for 45 minutes. Once done, remove and let it cool.

Once the roasted garlic has cooled, squeeze the softened cloves out of their skins into a bowl. Add 50g of unsalted butter to the bowl. If the butter is too hard, place the bowl over a pot of warm water to soften it slightly. Add 1 tsp of dried parsley, 1/2 tsp of sea salt, and 1/2 tsp of black pepper. Mix thoroughly until all ingredients are well combined, creating a smooth and flavorful garlic butter spread.

Take the baguette out of the fridge and let it come to room temperature. Once thawed, slice the baguette into even pieces, about 1 - 1.5 cm thick. Arrange the slices on a baking tray.

Use a brush or spoon to evenly spread the garlic butter mixture onto the cut sides of each baguette slice. Make sure the spread is distributed evenly so every bite is packed with flavor.

Preheat the oven to 180°C. Once preheated, place the tray of baguette slices in the middle rack of the oven and bake for 12 minutes. Keep an eye on the baguette as it bakes—it's ready when the surface turns golden brown, the garlic butter is bubbling, and a rich, aromatic garlic smell fills the kitchen.

Remove the baked garlic butter baguette from the oven and let it cool slightly on a rack. Once it's at a comfortable temperature, serve and enjoy!